Almond, peach and quinoa disintegrate

A gluten-free fruit disintegrate. The quinoa flakes beget an oat-admire crunch, clinging to the maple syrup and crumbly almond flour. A warming bowl to envision a cool evening.

Attend with vanilla ice cream, or pure yoghurt with a swirl of maple syrup. —KateAlice.

Directions

1. Preheat oven to 190°C/375°F and evenly brush with oil either 4 individual ramekins/cups or one medium-sized oven dish
2. Wash and cut the peaches into half of-inch pieces. Build them into your ramekins or oven dish. Drizzle two tablespoons of maple syrup over the peaches and sprint with a knife or spoon
3. In a medium bowl, use a walk or fork to combine the almond meal and quinoa flakes
4. Add the grapeseed oil and maple syrup to the bowl. Exercise a knife to sprint the substances in a circular motion except the aggregate is crumbly. Pour the aggregate over the peaches
5. Build in the oven and bake for round 30-40 minutes (hoping on the scale of your oven dishes) except the terminate has browned and the fruit is bubbling correctly