Best 3 Quinoa Oat Crumble Topping Recipes
Quinoa oat crumble topping is a delicious and nutritious addition to many dishes, from breakfast bowls to fruit crumbles. This crunchy, nutty topping is made with a combination of cooked quinoa and oats, providing a good source of fiber and protein. The topping can be customized with different spices and sweeteners to suit your taste, so feel free to experiment until you find your favorite combination. Here's a quick and easy recipe for a basic quinoa oat crumble topping that you can use on your favorite recipes.
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QUINOA-OAT CRUMBLE TOPPING
Lately I've been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners can't stomach. Crumbles are easy to throw together and are a perfect destination for seasonal fruit. In this recipe, I use flour made from quinoa - easy to do in a spice grinder - and gluten-free oats, which I ordered from Bob's Red Mill. Crumbles require little added sugar. So that I can make crumbles on a whim, I make the topping in advance and keep it in the freezer. Bake the crumble halfway through without the topping, then sprinkle it on and finish baking close to serving time. The topping never gets soggy waiting for the fruit underneath to cook. I like to stir leftovers into my yogurt for breakfast. This topping can be used to make any number of delicious, gluten-free crumbles.
Provided by Martha Rose Shulman
Categories easy, dessert
Time 30m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
- Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 11 grams, TransFat 0 grams
FRUIT CRUMBLE WITH QUINOA-OAT TOPPING
Peaches or nectarines and blueberries make a beautiful color combination and a nice package of nutrients. The peaches contain vitamin C, vitamin A, vitamin K, beta-carotene and potassium, while the blueberries have anthocyanins, compounds that some scientists believe may have antioxidant and anti-inflammatory properties.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield Serves eight
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the peaches or nectarines, blueberries, honey or agave nectar, cinnamon, vanilla and almond extract. Cover and let sit for one to two hours, in or out of the refrigerator.
- Preheat the oven to 350 degrees. Butter a two-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the fruit mixture in an even layer. Bake 20 minutes or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
PLUM AND FIG CRUMBLE WITH QUINOA-OAT TOPPING
At a farmers' market, seek out sweet plums, ripe but firm, for this dazzling crumble. I also like a reddish, pink-fleshed hybrid called a plumcot, which is an apricot-plum hybrid. Plums are high in antioxidants called phenols, a very good source of vitamin C and, to a lesser extent, of vitamin A, riboflavin and potassium.
Provided by Martha Rose Shulman
Categories dessert
Time 45m
Yield Serves eight
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the plums, figs, rose water, cinnamon and brandy or wine. Cover and let sit for one to two hours, in or out of the refrigerator.
- Preheat the oven to 350 degrees. Butter a two-quart baking dish. Whisk the arrowroot into the juice, and scrape the fruit and all of the juice into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the plum mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
Tips:
- Use old-fashioned oats for the best texture in the crumble topping.
- If you don't have quinoa flakes, you can use rolled oats instead.
- Be sure to use cold butter when making the crumble topping. This will help the topping stay crumbly.
- If you want a sweeter crumble topping, you can add a tablespoon or two of brown sugar.
- For a crunchy crumble topping, bake it for a few minutes longer until it's golden brown.
Conclusion:
Quinoa oat crumble topping is slightly different than a traditional oat crumble topping. Quinoa flakes add a unique texture and flavor that complements many dishes. By following the tips above, you can easily make your own delicious quinoa oat crumble topping at home. Quinoa oat crumble topping is simple to make and can be used on a variety of dishes, from fruit crisps to cobblers to muffins. It's golden brown, crunchy, and packed with flavor.
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