Our middle son Ethan loves apple and rhubarb crumble, so I set about to create a breakfast version for his birthday, which is just over a week away. I decided to pair the apple and rhubarb with quinoa as it is one of Ethan’s favourites. The sweet (but not too sweet) and crunchy crumble certainly makes the finishing touch to this special birthday breakfast.
Cooking quinoa is really easy. Depending upon your preference for how soft you like this grain, will influence how much liquid you will use. If you like a soft grain you will need to use 500ml (2 cups) of water. However, if you like a slightly firmer grain, reduce the liquid by 60ml (¼ cup). Personally, Ethan and I prefer a slightly firmer grain.
Store the leftover quinoa, apple and rhubarb in separate airtight containers in the refrigerator. I store the crumble in an airtight container in the pantry. The next day, simply add the quinoa and the fruit to a bowl and reheat it in the microwave to desired temperature and then generously sprinkle over the crumble topping.
176g (6.2 ounces or 1 cup) white quinoa grain
440ml (1¾ cup) water
Apple & Rhubarb
26g (0.9 ounces or 2 tablespoons) coconut oil
3 medium red eating apples, peeled and sliced thinly (I used Pink Lady variety)
120g (4.2 ounces or 1 cup) rhubarb, cut into 1cm pieces
80ml (⅓ cup) unsweetened apple juice
2 tablespoons (30ml) vanilla sugar golden/raw caster sugar or superfine white sugar
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) coconut oil, melted
½ teaspoon (2.5ml) pure vanilla extract
⅛ teaspoon (0.625ml) ground cinnamon
48g (1.7 ounces or ½ cup) desiccated coconut
27g (1.0 ounce or 3 tablespoons) finely chopped walnuts.
Rinse and drain the quinoa using a fine mesh strainer, this will remove the bitter saponin coating. Place the rinsed quinoa in a medium pot and cover with water. Cover and bring to the boil, then turn the heat to low and simmer for 15 minutes. Remove the pot from the heat and let it stand covered for 10 minutes. Fluff the grains with a fork.
While the quinoa is cooking, make a start on the apple and rhubarb.
Melt the coconut oil in a large frypan over a medium heat. Once the oil is melted add the sliced apples and rhubarb, then sauté for 3-4 minutes, stirring frequently. Now stir in the apple juice and vanilla sugar. Let the fruit simmer uncovered, stirring regularly, for about 8-10 minutes or until the apples are softened and the rhubarb has reduced to a pulp.
Preheat the oven to 160C and line a tray with baking paper/parchment.
While the fruit is simmering, make a start on the crumble. In a small bowl add the maple syrup, coconut oil, vanilla extract and cinnamon and give a stir to combine. Next, add the desiccated coconut and walnuts, stirring thoroughly to combine.
Spread the mixture onto the prepared tray and pop it into the oven for approximately 17-19 minutes. You will need to give it a stir every 5 minutes or so to ensure even cooking. The crumble is ready when it is golden brown. Give the crumble another stir before allowing it cool completely on the tray.
To assemble, add quinoa to a bowl and top with the apple and rhubarb before sprinkling over a generous amount of crumble.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
120 °C = 100 °C Fan = 250 °F = Gas Mark ½
140 °C = 120 °C Fan = 275 °F = Gas Mark 1
150 °C = 130 °C Fan = 300 °F = Gas Mark 2
265 °C = 245 °C Fan = 325 °F = Gas Mark 3
180 °C = 160 °C Fan = 350 °F = Gas Mark 4
190 °C = 170 °C Fan = 375 °F = Gas Mark 5
200 °C = 180 °C Fan = 400 °F = Gas Mark 6
220 °C = 200 °C Fan = 425 °F = Gas Mark 7
230 °C = 210 °C Fan = 450 °F = Gas Mark 8
240 °C = 220 °C Fan = 475 °F = Gas Mark 9
250 °C = 230 °C Fan = 500 °F = Gas Mark 10