Quinoa Flakes Can Replace Oatmeal in Gluten Free Apple Crumble Recipe
Most people who can not eat gluten are safe to eat oats….however, a small percentage of people still develop intolerance symptoms when consuming oats because the protein in oats is similar in structure to gluten. (See my previous post on this subject). But when simple recipes like apple crumble call for old-fashioned rolled oats as an ingredient for the topping, it’s just not as satisfying if you leave the oats out! So here is a simple ingredient replacement to try: Quinoa Flakes. I got mine at my local PCC (a healthfood co-op here in the Greater Seattle area) for $6.69 (expensive yes, but it lasts a long time!)
So here is a gluten free makeover version of Martha Stewart’s Apple-Cranberry Crumble:
1 1/2 pounds apples (about 3 medium), peeled and cored
1/2 cup fresh cranberries, coarsely chopped
1/4 cup sugar
1/2 teaspoon cinnamon
Pinch of salt
4 Tbsp cold butter, cut into small pieces
1/2 cup pecan halves (2 oz), coarsely chopped
1/4 cup gluten free all-purpose flour (ie. Bob’s Red Mill)
1/4 cup quinoa flakes
3 Tbsp packed brown sugar
Directions:
1. Preheat oven to 425 degrees. Quarter apples, then thinly slice. Toss in a large bowl with cranberries, sugar, cinnamon, and a pinch of salt until evenly coated.
2. Butter an 8-inch square glass or ceramic baking dish. Mix pecans, flour, quinoa flakes, brown sugar, and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks.
3. Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 23 to 30 minutes. Let cool before serving.
August 5, 2010 @ 4:30 pm
This quinoa recipe is always a hit with the kids. INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated Fresh ginger Root, ½ Fresh Green Chile (Finely Chopped), 1 Heaping Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Finish by fluffing it up with a fork and serve.