As peach season is coming to an end, I wanted to get one last dish in! I am not sure if I would classify this peach and strawberry crumble as a breakfast, dessert or snack. So, I’ll just go ahead and eat it for every meal!
1.5 cups strawberries
2 tablespoons almond flour
1 tablespoon agave (this is my favorite)
1 tablespoon orange juice
1 cup organic cooked quinoa
1/2 cup Bob’s Red Mill
- Preheat oven to 350 degrees and coat small casserole dish with nonstick spray
- Slice fruit and place in a medium sized bowl
- Add almond flour, agave, orange juice, quinoa and oats
- Place mixture in casserole dish and bake 30 minutes and enjoy!