Hi everyone,
I made this crumble this afternoon with some rhubarb that I froze earlier in the year. For the topping I used 75g ground quinoa 50g ground almonds 75g plain white gluten free flour 100g pure gf vegan spread 50g Demerara sugar whizzed up in my food processor spread on top of the rhubarb given a dusting of buckwheat flakes for a bit of extra flavour. And baked for approx 40 mins @180C
This is a basic crumble mix of of half fat to flour and half sugar to fat. I use a coffee grinder to grind up quinoa seeds as quinoa is a complete food as its packed with nutrients. And I'm looking forward to having some later.