Coconut Berry Quinoa Crisp

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Coconut Berry Quinoa Crisp

Quinoa is an amazing source of manganese and magnesium, both important cofactors in omega-3 metabolism, which is known for its anti-inflammatory fighting ability.

Manganese nourishes the ligaments and magnesium reduces muscle pain, making these minerals a pain-fighting duo. While the amino acid lysine is known to help fight the cold sore virus, it is also essential for tissue growth and repair, making quinoa the perfect food for anyone recovering from an injury.

This dessert is so healthy you can enjoy the leftovers for breakfast by adding ¼ cup of hemp seeds on top.

Coconut Berry Quinoa Crisp
Yield: 8 servings

Coconut Berry Quinoa Crisp

Passive Time: 1 hour 20 minutes
Total Time: 1 hour 20 minutes

Ingredients

Base

  • 4 cups chopped apples, (about 8 apples depending on size)
  • 2 cups frozen wild blueberries
  • 1 cup apple or berry juice
  • 1 tsp cinnamon
  • 1/4 tsp unbuffered vitamin C crystals, optional

Topping

  • 1 cup coconut flakes
  • 1/2 cup rolled quinoa flakes
  • 1/2 cup pumpkin or sunflower seeds
  • 1/2 cup pecans
  • 1/2 cup almonds or hazelnuts, chopped
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 1 tsp ginger root powder
  • 1 tsp nutmeg
  • 1/2 tsp grey sea salt or pink rock salt
  • 1/2 cup coconut oil
  • 1/2 cup coconut oil

Instructions

  1. Preheat the oven to 250°F (120°C).
  2. In an 8 cup (2 L) casserole dish, mix the chopped apples, frozen berries, juice, cinnamon, and vitamin C crystals, if using.
  3. Combine the almonds, quinoa flakes, nuts, seeds, spices, and salt in a large bowl. Add the coconut sugar and oil and stir until just mixed.
  4. Spread topping over the fruit.
  5. Bake for 1 hour and 20 minutes, until topping begins to brown. Serve warm.

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