Inspired by Gail from Snapshotsincursive.com I tried my first dessert of 2017 which is also my first Crumble Bar. I have to admit I have a “bad” habit of changing the recipe which inspired me. This time, I substituted half of the flour with quinoa flour, even though I did not research the properties of quinoa flour to see what effect it can have on the dessert. I just risked it. After all, where’s the fun without a little risk, right? Well, I was lucky this time 🙂 Would I use the quinoa flour again ? Absolutely! I will use a different proportion though: 1 cup of quinoa to 2 cups of all purpose flour.
1.5 cups of all purpose flour
1.5 cups of quinoa flour
50 gr of ground almond
1 tsp of baking soda
1 stick of butter
3/4 cup of sugar
1 jar of orange jam plus 4 tbsp of apricot jam
Mix the two flour together. Add the sugar, almond ground and baking soda. Rub the butter and flour mixture until it resembles coarse breadcrumbs. Add half of the mixture over a prepared greased baking tin ( 9 inch x 9 inch ) and press down gently. Spread the orange jam over followed by the apricot jam. Crumble the remaining batter on top. Sprinkle the almond flakes and bake in the preheated oven for about 25 to 30 minutes.
Remove from the oven and let it cool completely ( if you can resist it, LOL ) and cut into squares.
Thank you, Gail, for the inspiration! 🙂