**Guest Post from Angela the Baker**
Toasted and ground quinoa combined with almond meal elevates this simple peach crumble to gourmet status. Almonds and peaches are a winning combination as close cousins on the family tree (pun fully intended.) These blushing ladies I got are so amazingly sweet, it only takes a little boost from some jam and maple syrup to reach that perfectly balanced nature of home-style fresh fruit crumble. Missouri has so many wonderful small production farms and orchards. When I saw these peaches from Hilltop Farm, I melted with joy! This is seriously healthy comfort food any way you slice (or scoop) it. Bonus, it’s vegan!
For the topping I toast and grind the quinoa to create the awesome texture everybody loves. The sweet nutty flavor that develops compliments the almond meal and oats, enhancing the simple nature of the grain. Bound by some coconut oil and seasoned only with a pinch of salt and some sugar, the stuff is snack crack!
The recipe will yield a bit of extra topping, never fear, try it on top of some fresh fruit (or homemade yogurt) and you will be in heaven. When I first became aware of quinoa, I didn’t give it much thought, but a fascinating conversation with a friend and a few minutes on wiki got me really excited. As a pseudo-cereal, it is a complete protein, and chalk full of important minerals that some people struggle to include in their diets like magnesium, calcium and iron; with plenty of fiber and essential amino-acids this underutilized grain deserves its super-food title.
I hear a lot of requests for vegan and/or gluten-free desserts, and before recently, I would have just passed it off. But the more I explore the better I feel about adapting my favorites. I personally have no need or major concern for following any specific diet plan, no big allergies to contend with or any other situation, but I have come to love cooking this way. You can really wow some people after they’ve tried this crumble by telling them it’s true nature. The smells that come from it while it’s baking should be bottled and sold.
As Tom would say,