Quinoa flake blueberry crisp

What is a long day without something sweet to eat at the end of it? This warm treat will feel like a big, comforting hug, but the blueberries will keep flavours seasonal for spring and summer.

Quinoa flakes provide crunch just like oats do, but with even more protein and very little detectible difference in taste.

This recipe makes just one serving, is extremely simple to make or adjust, and can be ready for the oven in just a few minutes. Enjoy!

- 1 cup blueberries (fresh or frozen)
- 3 tbsp quinoa flakes
- 1 tsp brown sugar
- 1 tsp maple syrup
- 1 tsp melted butter
- 1 tsp slivered almonds
- 1 piece candied ginger

1. Preheat oven to 350º F.
2. Place blueberries into the bottom of an oven-safe bowl and set aside.
3. In a separate bowl, combine quinoa flakes, sugar, maple syrup, and melted butter. Stir until the mixture comes to the consistency of coarse crumbs. Spoon over blueberries.
4. Sprinkle almonds over the crumble and bake for about 30 minutes, or until the almonds and crumble begin to brown.
5. While the crumble bakes, slice the piece of candied ginger and use to top the finished crumble.
6. Allow the bowl to fully cool before handling ¬– it will be extremely hot.

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