This delectable gluten free dessert is a great way to use leftover quinoa. Full of protein and fiber, it will satisfy your sweet tooth without feeling guilty.

Prep Time:  10 minutes   |    Cook Time:  40 minutes   |    Total Time:  50 minutes   |    Servings:  8

Ingredients:

• 1 cup  Simply Nature  Organic White Quinoa, rinsed
• 4 pints blueberries
• 5 granny smith apples, diced
• 1 lemon, zested
• 1 tablespoon minced fresh ginger
• 1 tablespoon  Baker’s Corner  Corn Starch*
• 1 tablespoon  Stonemill  Pure Vanilla
• ¼ cup  Simply Nature  Organic Light Agave Nectar, divided
• ¾ cup  Southern Grove  Sliced Almonds
• 1 tablespoon  Simply Nature  Creamy Almond Butter
• 2 teaspoons  Stonemill  Pumpkin Pie Spice*
• 2 tablespoons  Simply Nature  Organic Coconut Oil, melted

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Cook quinoa according to package instructions. Remove from heat, let cool.
2. Preheat oven to 375°.
3. In a medium bowl, combine blueberries, apples, lemon zest, ginger, corn starch, vanilla and 2 tablespoons agave nectar. Mix thoroughly. Spread mixture into a 13x9-inch baking dish.
4. In a medium bowl, combine cooled quinoa, remaining 2 tablespoons agave nectar, sliced almonds, almond butter, pumpkin pie spice and coconut oil. Mix thoroughly. Spread quinoa mixture evenly over fruit, bake 35-40 minutes or until top is golden brown.

TIP: For a healthier version of “a la mode,” top warm crisp with a scoop of vanilla Greek yogurt.

Recipe Courtesy of ALDI Test Kitchen