Cream together:
3/4 c. maple sugar or Sucanat
1/2 c. ghee or soft butter
Add and mix well, making a crumbly mix:
3/4 c. Summers Sprouted Spelt Flour
1 c. quinoa flakes
1 tsp. cinnamon
Pat 1/2 of mixture into 8″ x 8″ x 2″ baking pan.
Place 3 c. diced rhubarb in a layer over crust mixture.
In saucepan combine and cook until mixture thickens slightly:
2 Tbsp. cornstarch or 1 Tbsp. lotus root
3/4 c. maple sugar or Sucanat
1 c. cold water
Remove from heat. Add 1 tsp. vanilla extract.
Pour this hot mixture over rhubarb.
Top with remaining crumble mixture.
Bake at 350 for 50 – 60 minutes or until lightly browne
Quinoa Rhubarb Delight
Ingredients
- 3/4 c maple sugar or Sucanat
- 1/2 c ghee or soft butter
- 3/4 c Summers Sprouted Spelt Flour
- 1 c quinoa flakes
- 1 tsp cinnamon
- 2 tbsp cornstarch or 1 tbsp lotus root
- 3/4 c maple sugar or Sucanat
- 1 c cold water
- 1 tsp vanilla extract
Instructions
- Cream together: 3/4 c. maple sugar or Sucanat, 1/2 c. ghee or soft butter
- Add and mix well, making a crumbly mix: 3/4 c. Summers Sprouted Spelt Flour, 1 c. quinoa flakes, 1 tsp. cinnamon
- Pat 1/2 of mixture into 8" x 8" x 2" baking pan.
- Place 3 c. diced rhubarb in a layer over crust mixture.
- In saucepan combine and cook until mixture thickens slightly: 2 Tbsp. cornstarch or 1 Tbsp. lotus root, 3/4 c. maple sugar or Sucanat, 1 c. cold water
- Remove from heat. Add 1 tsp. vanilla extract.
- Pour this hot mixture over rhubarb.
- Top with remaining crumble mixture.
- Bake at 350 for 50 – 60 minutes or until lightly browned.
