Did you notice that thangs look a little diff around these parts? It's been a longgggg time coming, my friends. To say that I'm stoked about the makeover would be quite the understatement! Clean but fun, sleek but approachable. The best part is the new recipe index that's actually easy to navigate. I also updated my About page and gave you a little Alchemy sneak peek! But want to know my favorite part? The little whisk pin-it button! I die over the cuteness.
Humongous gigantical thanks to Julie of Deluxe Designs for making my vision a reality, working super fast, dealing with my fifty bajillion emails a day about tiny details, and always being as nice as could be throughout the entire process. If your blog needs a little sprucing, she's your woman! And thank God for my fantabulous friends Davida and Autumn who kept me sane when I had no recipe index and taught me alllll the things about my new camera. I can't even begin to describe how thankful I am for those lovebugs.
In other news, this little blog is a whopping THREE years old this week! Can you believe Hummusapien is a toddler? I sure can't. They grow up so fast!
I don't think it's possible to describe to you how this space has changed my life, but I'll try. I know I'm usually funny and sarcastic and un-serious, but today I'm gonna be emotional for a hot minute. Tears may or may not have been shed while I wrote this...
I want to take a moment to thank you all from the bottom of my hummus-loving heart for your support throughout this ridiculously crazy roller coaster of three years. Starting this blog was hands down the best decision I ever made, and probably the best decision I will ever make. The unparalleled feeling I get when you comment, when you tell me you loved a recipe, when you say you've been inspired, when you say you fell in love with your kitchen...there's honestly nothing like it. It's euphoric. I am overwhelmed with gratitude for the friends I've made along the way and for your undying support and encouragement as readers and dear friends.
This blog is everything I am. It makes me better each day. It challenges me. It gives me direction. It gives me purpose.
This blog has enabled me to grow as a writer, blogger, photographer, cook, communicator, and friend in ways I never could have imagined. I never thought I would be here. Now there's no place I'd rather be!
I can only hope that my passion is contagious. I hope you catch a really bad case of it and go chase your dreams, too. I hope to never stop inspiring you to embrace your healthiest self, to eat the salted chocolate cookie when you want the damn salted chocolate cookie, to find the joy in cooking, to laugh at your mistakes and to grow bigger and better from them.
I hope that when like gives you chickpeas, you bake peanut butter banana chickpea cookies.
I hope that when life gives you quinoa, you stuff it in a crumble.
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Blueberry Peach Quinoa Crumble
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6
- Category: Dessert
Description
This healthy, gluten-free crumble has all the goodness of your favorite summer dessert plus the added nutrition of quinoa!
Ingredients
For the berry mixture:
- 2 ½ cups blueberries
- 4 medium peaches, pitted and sliced
- 2 tbsp cornstarch
- 2 tbsp coconut palm sugar (can sub brown sugar)
For the crumble topping:
- 1 cup almond flour
- ½ cup cooked quinoa
- ¼ cup old-fashioned oats
- ¼ coconut palm sugar (can sub brown sugar)
- ½ tsp salt
- ½ tsp cinnamon
- ¼ cup coconut oil
Instructions
- Preheat oven to 350F. Grease a pie pan or 8x8in baking dish with cooking spray or coconut oil.
- In a large bowl, combine blueberries, peaches, cornstarch and coconut sugar.
- Pour berry mixture into prepared pan.
- In another large bowl, stir together almond flour, cooked quinoa, oats, coconut sugar, salt and cinnamon until well combined. Add coconut oil and using your fingers, mix together until the mixture is moist and crumbly. Sprinkle crumble topping evenly over berry mixture.
- Bake for 45 minutes.
- Cool for 15 minutes before serving.
eva @CostumeTakeOut.com says
a great example of when i archive recipes to make in the future...this one 3 years later!...i have an overabundance of frozen fruit in the freezer and needed to evict some to open up some real estate ; ) i love fruit crumbles and have made them definitely in the last 3 years--even making them for breakfast...but needed a crumble that was tasty and substantial with protein and yumminess.....so your crumble topping fit the bill.....instead of cooked quinoa, i added quinoa flakes....
thanks again for yet another great recipe!
★★★★★
eva @CostumeTakeOut.com says
a great example of when i archive recipes to make in the future...this one 3 years later!...i have an overabundance of frozen fruit in the freezer and needed to evict some to open up some real estate ; ) i love fruit crumbles and have made them definitely in the last 3 years--even making them for breakfast...but needed a crumble that was tasty and substantial with protein and yumminess.....so your crumble topping fit the bill.....instead of cooked quinoa, i added quinoa flakes....
thanks again for yet another great recipe!
★★★★★
Hillary | Nutrition Nut on the Run says
What kind of camera do you use!?
Where did you learn how to use it? Just bought my first Canon DSLR!!
Alexis says
I use a cannon! My friend is a photographer so she showed me how to shoot manually. I keep pretty much the same setting and just changed the brightness when it's not light enough out. Practice makes perfect 🙂 It took over four years but I've finally gotten the hang of it!
Hillary | Nutrition Nut on the Run says
What kind of camera do you use!?
Where did you learn how to use it? Just bought my first Canon DSLR!!
Alexis says
I use a cannon! My friend is a photographer so she showed me how to shoot manually. I keep pretty much the same setting and just changed the brightness when it's not light enough out. Practice makes perfect 🙂 It took over four years but I've finally gotten the hang of it!
April says
My dear Alexis. Where to begin. I know this is a blog comment and not a book, and that everyone is prob sick of hearing about my story and how you've changed my relationship with food & cooking and how I'm obsessed with you, but I don't think I'll ever get tired of talking about it. Alas, I will try to keep this brief (not working so far). Happy, happy, happiest of birthdays. Three is such a fun age! It's like you totally have a personality and have come into your own, but still have plenty to grow. Which is a good thing - I hope the day I stop growing as a person is the day that I die. Yikes, morbid. Onto happier thoughts... I am SO THANKFUL for Hummusapien, and so thankful for you. I'm getting emotional and am gonna tryyyy not to cry. Um, you are the best thing I've ever stumbled upon on the Internet. You have become one of my closest friends and I couldn't love you more. You have helped me want to be better to myself and see food as a way to love and care for myself vs. this crazy monster of a scary thing. You have helped me find purpose and passion, excitement, and a sense of accomplishment. You have helped me find myself underneath the fear. You STILL remind me, regularly, that perfect doesn't exist, that every body is different, and that all we can do is our best in this moment. In my eyes, you are an angel and my life is so much better with you in it. I look forward to reading your posts and making your recipes daily. You have helped shape a way of life for me that fits, that feels good, that I adore and embrace. You are an amazing friend, writer, blogger, RD, inspiration, recipe-developer, healthy-eater, photographer, and Hummusapien. You change lives, you chase dreams, you make things happen. I admire your sense of self, your outlook on life, your work ethic, your caring heart, and your authenticity. Thanks for being you, girlfriend. You are a gift to us all. <3 Oh, and I can't wait to make this recipe since I'm already in love with your skinny summer berry crisp. One note though - WHERE IS THE ICE CREAM?! xo.
★★★★★
April says
My dear Alexis. Where to begin. I know this is a blog comment and not a book, and that everyone is prob sick of hearing about my story and how you've changed my relationship with food & cooking and how I'm obsessed with you, but I don't think I'll ever get tired of talking about it. Alas, I will try to keep this brief (not working so far). Happy, happy, happiest of birthdays. Three is such a fun age! It's like you totally have a personality and have come into your own, but still have plenty to grow. Which is a good thing - I hope the day I stop growing as a person is the day that I die. Yikes, morbid. Onto happier thoughts... I am SO THANKFUL for Hummusapien, and so thankful for you. I'm getting emotional and am gonna tryyyy not to cry. Um, you are the best thing I've ever stumbled upon on the Internet. You have become one of my closest friends and I couldn't love you more. You have helped me want to be better to myself and see food as a way to love and care for myself vs. this crazy monster of a scary thing. You have helped me find purpose and passion, excitement, and a sense of accomplishment. You have helped me find myself underneath the fear. You STILL remind me, regularly, that perfect doesn't exist, that every body is different, and that all we can do is our best in this moment. In my eyes, you are an angel and my life is so much better with you in it. I look forward to reading your posts and making your recipes daily. You have helped shape a way of life for me that fits, that feels good, that I adore and embrace. You are an amazing friend, writer, blogger, RD, inspiration, recipe-developer, healthy-eater, photographer, and Hummusapien. You change lives, you chase dreams, you make things happen. I admire your sense of self, your outlook on life, your work ethic, your caring heart, and your authenticity. Thanks for being you, girlfriend. You are a gift to us all. <3 Oh, and I can't wait to make this recipe since I'm already in love with your skinny summer berry crisp. One note though - WHERE IS THE ICE CREAM?! xo.
★★★★★