With Valentines Day just a few days away, you may be trying to figure out what you can do for your significant other. Well, here's one option - make this warming Raspberry Oat crumble for a date night treat. It's an easy whip up and such a satisfying, warming dessert for these cooler winter nights.
This recipe was made in collaboration with Milkandeggs.com , this is a produce delivery service based in SoCal and has saved my ass on so many occasions where I just can't get to the supermarket.
All produce for this recipe is available from their site.
Makes 9 squares
What you'll need:
1 cup quinoa
1/4 cup coconut oil
1/4 cup liquid sweetener of choice (i used maple syrup)
11.5 oz jar raspberry jam
2 cups stonewall kitchen oats (this is already sweetened with brown sugar, if you're using plain oats just add a few tbsp of coconut sugar)
4 tbsp solid coconut oil
1 tbsp chia seeds
For serving:
Kite Hill plain almond yogurt
Fresh raspberries
What to do:
Rinse quinoa well, drain off any excess liquid and lay out on a baking tray lined with parchment paper.
Place in a 375F oven to dry out and become fragrant, roughly 8 mins.
Remove from the oven and allow to cool completely before placing in a high speed blender and blending for 5 mins until you achieve a flour consistency.
In a small dish mix together chia seeds with 5 tbsp warm water, whisk together and set aside to become gelatinise.
Warm up your coconut oil and liquid sweetener over a low heat.
Add your quinoa flour, chia egg, coconut oil & liquid sweetener to a medium bowl and mix well.
Transfer for a square baking tin lined with parchment paper, press down with hands ensuring the mixture is evenly disbursed.
Bake at 375 F for 8 mins.
Remove from the oven and spread your raspberry jam evenly over the base.
In a separate bowl, using your hands mix together your oat mix with the slightly soft coconut oil.
Spread evenly over the jam layer and bake for a further 18 mins at 375 f.
Once cooked and golden brown, remove from the oven and allow to cool completely before cutting into 9 even squares and serving with yogurt and berries.
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