It's been a little while since I have shared a recipe on the blog, so I thought with the holiday season right here, why not share something with the holiday spirit.
So today I am going to be sharing a recipe for Cranberry Hazelnut & Quinoa Crumble. Don't worry the quinoa actually works with it and isn't as weird as it sounds.
If you try this, be sure to let me know! Leave a comment, rate it, and don't forget to tag a photo #WMFGBuiltByPlants on Instagram! I'd love to see how yours turns out. Cheers friends!
Cranberry Hazelnut & Quinoa Crumble
Serves: 4 Time: 35 minutes
Gluten Free, Dairy Free, Egg Free
500g fresh cranberries
2 apples, peeled and chopped
4 tbsp maple syrup
1/2 cup hazelnuts (75g)
40g puffed quinoa
1/4 coconut chips
Heat the oven to 180C (360F)
Place the cranberries, chopped apple, 1 tbsp. maple syrup and 50 ml water in a saucepan. Gently bring to the boil. Cook for 10 minutes until the cranberries start falling apart.
Scoop the mixture into 4 oven-proof dishes of 3-4 inches (8-10cm) diameter.
Chop the hazelnuts coarsely, mix with the puffed quinoa and mix with 1 tbsp. maple syrup. Then spread the mixture over the fruit in the dishes.
Bake in the oven for 20 mins.
Serve hot, garnished with coconut chips.
Let me know what you think of this recipe! I am sure you will love it.
What you should do now
I have been where you are and I have women all over the world (just like you) transition to eating a plant-based diet. If you are looking for a guide to help you find the healthiest way to eat, this check out these blog posts is a great place to start.
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