Quinoa and Almond Beetroot Crumble
Ingredients
- 1 1/2 cup (275 gram) cooked Lola Quinoa Naturel
- 1 cup (150 gram) almonds
- 1/2 cup (30 gram) sunflower seeds
- 1/2 cup (45 gram) rolled oats
- 1/2 cup (120 ml) melted coconut oil
- 1/2 cup (95 gram) coconut sugar
- 2 tsp cinnamon
- pinch of sea salt
- Lola Quinoa Pops for garnish
- For the filling
- One package Love Beets (or 1 1/3 cup (200 gram) cooked beets, sliced)
- 2 1/2 cup (250 gram) blueberries
- 3/4 cup (175 gram) cherries (you can use jarred cherries as well, but they do add extra sugar from the syrup they’re soaked in)
- 1 cup (100 gram) cranberries (same goes for cranberries: jarred cranberries will add extra refined sugar)
- juice of half a lemon
- 2 tbsp ginger, grated
Preparation
Preheat your oven to 175°C
Add all the ingredients for the filling to a baking dish and toss to combine
Add sugar to taste
To a food processor add the quinoa, almonds, sunflower seeds, rolled oats, melted coconut oil, coconut sugar, cinnamon and salt
Mix until a crumbly mixture forms
Pour the mixture over the beets and berries in an even layer
Place in the oven and bake for 45 minutes
Let it cool for 15 minutes
Serve with puffed quinoa and banana ice cream (frozen bananas blended together) or dairy free yoghurt