We’re celebrating Villanova’s championship win in our area today! I have to be honest and say that I was definitely in bed – the game was on so late! My husband was screaming like a wild man which got me out of bed and I was able to see the aftermath and then rewind and see the end of the game. What a game! VU is where we both went to school, also where my mom works, and my dad and brother attended also! We have huge ties to the school so it was awesome to see them win!
I also want to tell you about a winning dinner in our house last night. It was more like a dessert but still for the win! Dinner is pushing it – I’ve definitely eaten it for breakfast before! However, I am really over making these lovely dinners of healthful foods and the kids barely eating anything! Last night I didn’t have a plan for dinner, but I did have a ton of berries in the freezer that were taking up space, and I wanted to use Pereg Almond Flour & Pereg Quinoa Flour that were sent for me to review! This recipe was born!
Adapted from Randle @ Week of Plenty Strawberry Rhubarb Crisp.
- 3 cups organic frozen mixed berries
- 1/4 cup agave nectar
- 1 teaspoon cornstarch
For the topping:
- ½ cup oatmeal
- ½ cup almond meal
- ½ cup quinoa flour
- 3 Tablespoons maple syrup
- 2 Tablespoons melted coconut oil
- Preheat oven to 375ºF.
- In a 8×8 or oblong baking dish, combine the berries, agave and cornstarch. Mix around till combined.
- In a medium bowl, combine the topping ingredients, then scoop over the filling.
- Bake for 40 minutes until berries are nice and soft!
- Let it cool for about 10 min then serve
About Pereg flours:
Pereg Quinoa Flour is made from quinoa and is high in fiber! It is gluten-free and vegan. Remember, quinoa is a complete protein – it contains all nine amino acids 🙂 which makes it a great food to include in your daily menu! Using the flour sneaks it into baked goods – otherwise my kids will not eat quinoa.
Pereg Almond Flour
Made from almonds, I use almond flour all the time in energy ball recipes and other baking! This flour worked great! I love the illustrations on the bags and easy to use bags which reseal for freshness!
What is your favorite way to use almond flour or quinoa flour?