Quinoa Apple Blackberry Crumble (Gluten, Dairy, Sugar Free): New challenges

For SPK, LK, SS, HC

I’m currently surrounded by friends who are experiencing a number of health problems deriving from gluten and wheat intolerance.  Although this isn’t one of the allergy problems in our home (THANK GOODNESS) the struggles of those closest to me who suffer from excruciating stomach aches and overall lack of feeling great make me pay attention.

I especially pay attention when the person who first demanded that I create a “week of menus” is one of those who is choosing to go gluten and sugar free for a variety of health reasons.  Add to it her daughter, my favorite little girl (okay, so she towers over me now, but she used to be the little girl) who is my favorite collegiate golfer also struggles with gluten.  When I visited the two of them over the weekend, they both explained how giving up gluten has improved their lives and made them feel better.  The number one problem for them was the lack of good recipes that tasted delicious.  (Let me just note, that the youngest of the family, who doesn’t struggle at all with this silently mouthed to me, “Can you bring me some cookies?” as the entire house doesn’t have any gluten or sugar products.)
I saw a recipe from Gwyneth Paltrow’s new book, It’s All Good that I knew I wanted to try.  The only problem is that a lot of gluten-free sugar-free recipes rely on nuts to add that extra delicious flavor and nuts don’t happen in my house.  However, I knew I wanted to at least try to create something and the real test would be if the kids would enjoy it.  I took her recipe, adapted it to use carazuc from Stephen James Organics, but her use of maple syrup works just as well.    I took out nuts, used coconut oil, added flaxseed and essentially created a crumble that Children devoured and I wouldn’t mind giving them for breakfast.

The quinoa and flaxseed sort of became a toasty cereal, not like the stuck together crisps I’ve made in the past, but rather something that felt more closer to granola than anything.  It soaked up the juices of the crumble and became a really lovely sweet purplish mix that the kids ate up.

I’m currently also mulling over a clean diet where I give up gluten and refined sugar for 10 days only, in solidarity and support for friends who are struggling with stomach aches and want to try giving it up as well.  (You know who you are.)

Quinoa Apple Blackberry Crumble (Gluten, Dairy, Sugar Free)
Adapted from Gwynethy Paltrow’s book It’s All Good

Serves 6 to 8 people

Fruit Filling
Ingredients
4 Granny Smith apples, peeled and cut into chunks
2 cups blackberries
3 tablespoons carazuc OR 2 tablespoons maple syrup
2 tablespoons lemon juice

Quinoa Topping
Ingredients
1 cup quinoa flakes (like Ancient Harvest)
2 tablespoons ground flax seed
3 tablespoons carazuc OR 2 tablespoons maple syrup
½ teaspoon salt
½ teaspoon cinnamon
3 tablespoons coconut oil melted

Method
Heat oven to 400.  In a shallow baking dish, combine fruit, carazuc/maple syrup, and lemon juice.

In a separate bowl, mix quinoa flakes, flax seed, carazuc/maple syrup, salt, cinnamon.  Toss together and add melted coconut oil, coating all the flakes.  Sprinkle all over fruit.

Bake until top is browned and fruit is bubbling, 25 minutes or so.

Printable recipe

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