Tuesday, November 12, 2013

Cherry quinoa crisp

This recipe just happened and on the first try too. It's a great fall addition instead of a pie and keeps well. Please let me know if you have any questions. I am happy to help!  

Cherry Quinoa crisp
Makes one 8x8 or 8x11 pan

2 bags frozen cherries-thawed
2 sticks butter or margarine
3/4 cup brown rice flour
1/2 cup quinoa flakes
3-4 Tablespoons water
2 teaspoons cinammon
1 teaspoon ginger
1/4 teaspoon salt

Preheat oven to 400* and grease pan. 

Pour thawed cherries in the greased pan. Cherries can be cold yet thawed.

Melt butter or margarine and add rice flour, quinoa flakes, salt, and spices. Stir until combined. If mixture is not stir-able, add water. Mixture will be like a sand texture. Place mixture on top of cherries. Be sure cherries are mostly covered. Cook for 45-60 minutes. 

To save, cover with foil or plastic wrap. Crisp keeps without refrigeration. 

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