For Desserts : a Crumble gluten free! + 2 recipes

 

=http://www.nytimes.com/2010/10/04/health/nutrition/04recipehealth.html

Quinoa-Oat Crumble Topping

This topping can be used to make any number of delicious, gluten-free crumbles.

1 1/4 cups gluten-free rolled oats

1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)

1/3 cup unrefined turbinado sugar

1/2 teaspoon freshly grated nutmeg

1/8 to 1/4 teaspoon salt (to taste)

3 ounces (6 tablespoons) SOJA CREAM

1. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse  several times to combine. Add the soya cream, and pulse 1 time more !

 The mixture should have a crumbly consistency.

2. Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.

Yield: Makes a little over 2 cups, enough for one crumble serving eight made in a 2- to 2 1/2-quart baking dish.

Now you can make this 2 good recipes here :

http://www.nytimes.com/2010/10/09/health/nutrition/09recipehealth.html?ref=health

using *** oil instead butter for the baking dish

    Peach or Nectarine and Blueberry Crumble With Quinoa-Oat Topping:

http://www.nytimes.com/2010/10/07/health/nutrition/07recipehealth.html?ref=recipes_for_health

links about the 2 recipes shared on : http://www.facebook.com/pages/Isabellas-Vegan-page/83552172515