1. Preheat oven to 180C.
  2. Put the peaches, berries and beetroot powder into a bowl and mix to combine. Spoon into a 1.4 litre ovenproof dish.
  3. Put the quinoa, almond meal, meal booster, coconut sugar, coconut and melted oil into a bowl and mix to combine.
  4. Sprinkle the quinoa crumble over the top of the fruit and bake for 50 minutes or until the fruit is soft and the crumble topping is crisp and golden.


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