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Gluten-free plum, quinoa and oat crumble recipe
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Give a classic crumble a new twist with this gluten-free quinoa, oat and plum crumble recipe. Swap the usual flour for blitzed oats and quinoa for a golden, gluten-free crumble topping, baked on top of sweet roasted plums for a crowd-pleasing dessert. See method
Ingredients
- 150g (5oz) gluten free oats
- 220g (5oz) quinoa, ground in a spice grinder or blender to make flour
- 40g (1 1/2oz) muscovado sugar
- 100g (3 1/2oz) chilled butter, cut into cubes
For the filling
- ½ lemon for juice
- 250g caster sugar
- 1kg plums, halved and pitted
Each serving contains
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Energy
1835kj
434kcal
22%
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Fat
13g
19%
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Saturates
7g
33%
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Sugars
51g
57%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 77.1g
Protein 7g
Fibre 4.2g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C and grease an ovenproof dish.
- Place the oats, quinoa flour and sugar in a food processor and blend to combine. Add the cubed butter and pulse until the breadcrumb consistency is achieved. Spread this mix over a piece of nonstick baking paper and put into the oven for 10 minutes while you make the roast plums.
- In a bowl, mix together the lemon juice and caster sugar and pour into the dish. Place the plums in the dish, pour the lightly toasted crumble topping on top and put it into the oven.
- Bake for 20 to 25 minutes until the fruit is bubbling and the crumble topping has turned a golden brown.
See more Baking recipes