Blueberry Almond and Amaretto Quinoa Crisp

Vegetarian
Gluten Free
Popular
Health score
8%
Blueberry Almond and Amaretto Quinoa Crisp
60 min.
4
411kcal

Suggestions


Indulge in a delightful dessert that perfectly balances health and flavor with our Blueberry Almond and Amaretto Quinoa Crisp. This vegetarian and gluten-free treat is not only a feast for the eyes but also a wholesome option for those seeking a sweet escape without the guilt. With a preparation time of just 60 minutes, you can easily whip up this delicious dish for a gathering or a cozy night in.

Imagine the vibrant burst of fresh blueberries mingling with the nutty crunch of almond flour and sliced almonds, all topped with a golden, crispy layer that adds the perfect texture. The subtle hint of amaretto elevates this dessert, making it a sophisticated choice for any occasion. Each serving is packed with flavor while keeping the calorie count at a reasonable 411 kcal, allowing you to enjoy dessert without compromising your dietary goals.

Whether you're hosting friends or simply treating yourself, this Blueberry Almond and Amaretto Quinoa Crisp is sure to impress. The combination of wholesome ingredients and the ease of preparation makes it a popular choice among dessert lovers. So, gather your ingredients and get ready to savor a dessert that’s as nutritious as it is delicious!

Ingredients

  • 0.3 cup almond flour (or flour or rice flour etc)
  • 0.3 cup almonds sliced
  • cups blueberries 
  • tablespoons brown sugar 
  • tablespoons butter melted
  • tablespoon cornstarch 
  • tablespoons juice of lemon ( -)
  • 0.5 cup quinoa rinsed
  • 0.3 cup sugar 
  • teaspoon vanilla extract 
  • 0.8 cup water 

Equipment

  • oven
  • baking pan

Directions

  1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
  2. Mix the blueberries, sugar, cornstarch, amaretto, lemon juice and vanilla and place in an 8x8 inch baking dish (or a number of smaller dishes).
  3. Mix the quinoa, brown sugar, butter, flour and almond slices and crumble on top of the blueberries.
  4. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 30-45 minutes.

Nutrition Facts

Calories411kcal
Protein6.86%
Fat29.22%
Carbs63.92%

Properties

Glycemic Index
42.52
Glycemic Load
19.53
Inflammation Score
-8
Nutrition Score
15.305217637316%

Flavonoids

Cyanidin
18.92mg
Petunidin
70mg
Delphinidin
78.65mg
Malvidin
150.05mg
Peonidin
45.04mg
Catechin
11.82mg
Epigallocatechin
1.61mg
Epicatechin
1.41mg
Eriodictyol
0.38mg
Hesperetin
1.09mg
Naringenin
0.13mg
Luteolin
0.44mg
Isorhamnetin
0.15mg
Kaempferol
3.71mg
Myricetin
2.89mg
Quercetin
17.08mg
Gallocatechin
0.27mg

Nutrients percent of daily need

Calories:410.85kcal
20.54%
Fat:14.09g
21.68%
Saturated Fat:4.28g
26.73%
Carbohydrates:69.36g
23.12%
Net Carbohydrates:61.04g
22.2%
Sugar:41.22g
45.8%
Cholesterol:15.05mg
5.02%
Sodium:52.72mg
2.29%
Alcohol:0.34g
100%
Alcohol %:0.13%
100%
Protein:7.45g
14.89%
Manganese:1.32mg
65.9%
Vitamin K:43.34µg
41.27%
Fiber:8.32g
33.27%
Vitamin C:24.44mg
29.62%
Vitamin E:3.43mg
22.86%
Magnesium:72.46mg
18.12%
Copper:0.32mg
16.24%
Phosphorus:154.25mg
15.43%
Folate:56.72µg
14.18%
Vitamin B2:0.23mg
13.59%
Iron:2.14mg
11.88%
Vitamin B6:0.23mg
11.66%
Vitamin B1:0.17mg
11.51%
Potassium:351.9mg
10.05%
Zinc:1.21mg
8.09%
Vitamin B3:1.48mg
7.4%
Calcium:62.19mg
6.22%
Vitamin A:298.29IU
5.97%
Vitamin B5:0.49mg
4.92%
Selenium:2.54µg
3.64%