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Ginger-Infused Pear and Quinoa Crumble with Coconut Cashew Cream
Delight in a nutritious, gluten-free Ginger-Infused Pear Crumble with Coconut Cashew Cream. A healthy dessert bursting with natural flavors.
In the world of healthy desserts, finding the perfect balance between taste and nutrition can be a delightful challenge. Our Ginger-Infused Pear and Quinoa Crumble is a refreshing take on the classic crumble, bringing together unexpected ingredients to create a symphony of flavors and textures that are as delicious as they are nutritious. This dessert is not only gluten-free and vegan but also packed with wholesome ingredients like pears, quinoa, and nuts that provide essential vitamins and minerals.
The star of the show, the pear, is a juicy, fiber-rich fruit that pairs beautifully with the nutty flavor of quinoa and the warm spiciness of fresh ginger. Topped with a decadent coconut cashew cream, this dessert is a guilt-free indulgence that satisfies your sweet tooth while keeping your health in check. Perfect for any occasion, this crumble is sure to become a favorite in your healthy dessert repertoire.
Recipe Overview
🌱 Vegan
🌾 Gluten Free
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6
Calories
375 kcal
per serving
Cuisine
Chinese
Delight in a nutritious, gluten-free Ginger-Infused Pear Crumble with Coconut Cashew Cream. A healthy dessert bursting with natural flavors.
Ingredients
- • ripe pears: 4, peeled and sliced
- • cooked quinoa: 1 cup
- • fresh ginger: 1 tablespoon, grated
- • coconut sugar: 2 tablespoons
- • ground cinnamon: 1 teaspoon
- • rolled oats (gluten-free): 1/2 cup
- • almond flour: 1/4 cup
- • chopped walnuts: 1/4 cup
- • coconut oil: 2 tablespoons, melted
- • vanilla extract: 1 teaspoon
- • sea salt: 1/4 teaspoon
- • raw cashews: 1 cup, soaked overnight
- • canned coconut milk: 1/2 cup
- • maple syrup: 1 tablespoon
Instructions
- 1 Preheat your oven to 350°F (175°C). Prepare a baking dish by lightly greasing it with coconut oil.
- 2 In a mixing bowl, combine the sliced pears, grated ginger, 1 tablespoon of coconut sugar, and 1/2 teaspoon of cinnamon. Mix well and spread evenly in the prepared baking dish.
- 3 In another bowl, mix the cooked quinoa, oats, almond flour, walnuts, the remaining coconut sugar, cinnamon, melted coconut oil, vanilla extract, and sea salt. Stir until the mixture is crumbly.
- 4 Sprinkle the quinoa mixture evenly over the pear layer in the baking dish. Press down slightly to ensure even baking.
- 5 Bake for 25 minutes or until the top is golden brown and the pears are tender. Allow to cool slightly.
- 6 While the crumble is baking, prepare the coconut cashew cream. Drain the soaked cashews and blend them with coconut milk and maple syrup in a high-speed blender until smooth and creamy.
- 7 Serve the pear crumble warm, topped with a dollop of coconut cashew cream.
Serving Suggestions
- • To complement the warm and spicy notes of this crumble, consider serving it with a refreshing fruit salad featuring citrus fruits like oranges and grapefruits, which will add a tangy contrast to the dish. A sprinkle of toasted coconut flakes on top enhances the tropical vibe and adds an extra layer of texture. For a beverage pairing, a chilled herbal tea, such as peppermint or chamomile, can offer a calming complement to the dessert, balancing the sweetness with a soothing finish.
Storage Tips
To maintain the freshness and flavor of your crumble, store any leftovers in an airtight container in the refrigerator for up to three days. The coconut cashew cream can be kept in a separate container for the same duration. When ready to enjoy again, reheat the crumble in a preheated oven at 300°F (150°C) for about 10 minutes, and stir the cream well before serving.
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