the best guilt-free dessert ever

Photo from onesmallpot

It is my birthday soon. I have come to struggle with birthdays. My issue with them is not primarily that they no longer involve marshmallows, and milk chocolate. They are my teary days because another year has passed, another hard year of sort of coming to terms with the loss of my health and lack of recovery. I have high hopes that I will be less blue this December.

Here is the plan for dessert. It tastes incredible, and I'm having berries as a treat - this is so exciting, berries!!

This recipe is sugar, dairy and gluten free. There is no guilt or sacrifice involved.
From Sarah Wilson's 'I Quit Sugar' book.

Blueberry Quinoa Crumble

Ingredients:

1 cup of nuts and seeds {pecans, almonds, pepitas, sunflower kernals, anything.}
1 cup cooked quinoa
1/4 cup shredded coconut
pinch salt
80 ml rice malt syrup {get your hands on this fructose free sweetner from Coles, it can be used as a substitute in anything.}
3 tablespoons butter or coconut oil, melted
1/2 teaspoon vanilla powder {optional}
3-4 cups fresh or frozen blueberries
coconut milk or yoghurt to serve. {I think the coconut milk is incredible!}

Method:

Preheat the oven to 180 degrees C. Using a food processor (or knife) roughly chop the nuts and seeds. They should still be a little chunky.
Add the quinoa, coconut, vanilla and salt and pulse a few times to combine.
Combine the syrup and butter in a large bowl, then add the quinoa mixture and stir.
Arrange the berries in a baking dish, sprinkle with vanilla powder and scatter the quinoa mixture over.
Bake for 20 minutes until golden, serve with coconut milk or yoghurt.