Superfood Dessert Crisp
This delectable gluten free dessert is a great way to use leftover quinoa. Full of protein and fiber, it will satisfy your sweet tooth without feeling guilty.
- Cook quinoa according to package instructions. Remove from heat, let cool.
- Preheat oven to 375°.
- In a medium bowl, combine blueberries, apples, lemon zest, ginger, corn starch, vanilla and 2 tablespoons agave nectar. Mix thoroughly. Spread mixture into a 13x9-inch baking dish.
- In a medium bowl, combine cooled quinoa, remaining 2 tablespoons agave nectar, sliced almonds, almond butter, pumpkin pie spice and coconut oil. Mix thoroughly. Spread quinoa mixture evenly over fruit, bake 35-40 minutes or until top is golden brown.
TIP: For a healthier version of “a la mode,” top warm crisp with a scoop of vanilla Greek yogurt.
Recipe Courtesy of ALDI Test Kitchen