Crumbles are delicious. They take little time to put together, and they are a fine house for all sorts of seasonal fruit- which California has no end to choose from.
Today we will show you how to use chestnut and quinoa flour (easy to make in a spice grinder) and oats (gluten free) to make a crumble. It takes a little organic sugar, that is richer and not processed as white sugar is.
If you plan to make it more than once, make the toppings in advance and freeze it. Bake the crumble without the topping (about half way through) then sprinkle and keep baking. Toppings do not get soggy while the fruit cook. Also the crumbles are great additions to yogurt and other breakfast foods.
CHESTNUT-QUINOA CRUMBLE
what you need
1 cup of rolled oats (gluten free)
¼ cup of quinoa flour (ground in spice mill)
¼ cup of chestnut flour (ground in spice mill)
⅓ cup unrefined sugar
½ tsp nutmeg
⅛ tsp salt
6 tbs butter
DIRECTIONS
1) Preheat your oven to 350. Take a baking sheet and place the oats, chestnut flour, quinoa flour, sugar, salt and nutmeg in a food processor. Add butter. Should have crumbs in it.
2) Spread over baking sheet evenly. Bake for 10 minutes. Rotate pan front to pack and stir. Bake another five to ten minutes until brown. Remove and cool.
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