This is my girlfriend’s 42nd B-Day dessert treat!
Quinoa Coconut Apple Crisp
- 6 apples (3 Fuji, 3 Pink Lady)
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 2 teaspoons Bob’s Red Mill Coconut Flour
- 1 cup quinoa flakes
- 3/4 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 3/4 cup coconut oil
Preheat oven to 350ºF. Grease bottom and sides of an 9×9 in baking dish with light oil. Set aside.
Peel, core and slice the apples. Toss in bowl with lemon juice. Stir in maple syrup. Dust with coconut flour stir to coat. Pour the slices into the prepared baking dish.
Combine the quinoa flakes, GF/AP flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.
Spoon the crisp mixture all over the top of the apples in a 9×9 baking dish.
Baking time : 40 to 45 minutes.
Cool before serving.