Baked apples and raspberries with quinoa almond crumble
- 45 Minutes
- 15 Minutes
- Energy 770kJ
- Protein 2.3g
- Fat - Total 5.6g
- - saturated fat 1.5g
- Carbohydrate - Total 28g
- Fibre 5.7g
- Sodium 18mg
- 2 medium pink lady apples (300g), unpeeled
- 50g (1½ ounces) fresh raspberries
- 1 teaspoon finely grated lemon rind
- 2 teaspoons low-GI cane sugar
- 1 tablespoon quinoa flakes
- 2 teaspoons white spelt flour
- 1 tablespoon coarsely chopped roasted almonds
- ½ teaspoon low-GI cane sugar
- 1 teaspoon butter
- pinch ground cinnamon
1 Preheat oven to 160°C/325°F. Grease and line a baking tray with baking paper.
2 Make crumble topping.
3 Core unpeeled apples about three-quarters of the way down from stem end, making the hole 4cm (1½ inches) in diameter. Use a small sharp knife to score around the centre of each apple. Make a small deep cut in the base of each apple.
4 Pack combined berries, rind and sugar firmly into apples; top with crumble topping. Place apples on tray. Bake, uncovered, for 45 minutes or until apples are just tender.
Crumble topping – Place ingredients in a small bowl. Rub the mixture together with your fingers until well combined.
Dietitian Notes / Recipe Tips
Use your favourite variety of apple; we used pink lady as they have a sweet flavour that marries well with the raspberries.
Image and recipe from The Australian Women’s Weekly, Diabetes Cookbook by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017