Ingredients
Scale
Crumble
- 1/2 cup quinoa (uncooked)
- 1/2 cup rolled oats
- 1/2 cup sunbutter
- 1 tsp cinnamon
- 4 large pitted dates (soaked overnight)
- 2 Tbsp melted coconut oil
Apples
- 2 small gala apples, cut into small chunks
- 1/2 tsp cinnamon
- 2 Tbsp maple syrup
- Coconut oil or butter for greasing pan
Middle Layers
- Vanilla greek yogurt
Instructions
- Combine quinoa, oats, sunbutter and cinnamon in a blender and blend until smooth. Add in your dates and coconut oil and blend until a doughy crumble forms. You may need to scrape down the sides of your blender during this process. Separate mixture into two separate bowls evenly and set aside.
- Heat a skillet over medium heat with a little coconut oil. Sauté apples, maple syrup and cinnamon for about 5 minutes.
- Take half your quinoa crumble mixture and press it down into 4 mini mason jars, firmly. Place half your apple mixture over this, then a few spoonfuls of greek yogurt. Top each with remaining apple slices then with the remaining crumble.
- Serve immediately!
Notes
- Place your dates in a bowl full of water and store in the fridge overnight before preparing this dish. This step is crucial so it will be easier to make your crumble. You could try just soaking them for an hour or two although I did mine overnight before preparing.
- Store leftovers in the fridge, but best served while the apples are still warm 🙂