A sweet use for amaranth
I’m more of a crumble person than a pie person myself, as long as the crumble top is the right balance of flour and rolled grains. Always looking to include nutritious amaranth in a recipe, I find the grains add a nice texture. And the pear and ginger – need it be said that they complement each other so nicely?
5 largish pears, peeled, cored and sliced
2 tbsp. amaranth
1 tbsp. whole grain flour (like oat flour)
1 tsp - 1 tbsp. freshly grated ginger root (mild - spicey, you decide)
1/3 cup non-hydrogenated coconut oil or non-dairy margarine (like Earth Balance)
2/3 cup rolled oats
1/2 cup whole grain flour (like oat flour)
1/2 cup Sucanat or organic sugar
1 tbsp. amaranth
½ tsp. freshly grated ginger or 1 tsp. ground ginger
1/2 tsp. sea salt (use only 1/4 tsp. if you used margarine)
Preheat the oven to 350oF.
Gently toss the pears with the amaranth, flour and ginger root in a 2 - 2.5 litre baking dish using a silicone spatula. Whisk the oats, flour, sugar, amaranth, ginger and salt in a medium bowl, then cut in the oil or marg. It should be kind of clumpy.
Spread crumble over prepared fruit and bake for about 40 minutes, until fruit is soft (poke a knife in to see). If the top is paler than you’d like, turn the oven to broil and brown, but only for about 3 minutes – and be careful to keep a good eye on it because it can quickly burn.
Serve warm, maybe with a drizzle of coconut milk.
Makes about 6 servings.