“How do you come up with your recipes?” a friend asked me recently. Quite often a seasonal ingredient is inspiring me, such as luscious figs currently in the markets, and it all begins there. Baked in a pie, like in this indulgent fresh fig and almond cream pie I made last year? Turned into jam? As a pizza topping? Today I fancied a warm comforting fig crumble, as the cold days start to settle in Finland. (Recette en français à la fin de l’article)
I don’t love figs when served raw on their own, they are a tad tasteless to me. But cooked figs, warm and slightly jammed, oh what a treat! In this recipe I paired figs with hazelnut, an other autumn ingredient that compliments well fig sweetness – and happened to be in my pantry (sometimes recipes are simply inspired by ingredients at hand!).
Just before preparing the figs, I thought I’d take a picture of the fresh fruits and their beautiful shades of purple. My 4-year old son tried to snatch a fig during the photoshooting, and that picture with his cute sneaky hand became my favorite shot to share with you!
I truly believe that eating gluten free is a wonderful opportunity to explore new flavors and flour types. So whenever possible, I swap the classic rice flour for more nutritional and tasty alternatives. Hazelnuts lead me to think of a nutty flour, my beloved quinoa! See how my mind works. I jump at every occasion to add quinoa to a recipe (there is a good reason why my blog is called Chocolate & Quinoa after all). My crumble combines both quinoa flour and quinoa flakes, that add extra crispiness. No sugar or butter used here, I preferred neutral coconut oil and maple syrup for a healthier take on the traditional crumble.
This is a no-fuss yet delicious crumble I like to serve as a dessert, preferably in individual portions. No extra yogurt or cream topping for me, as not to mask any flavor of all my carefully chosen ingredients. Hope you enjoy!
- 12 figs
- 30 g quinoa flour
- 30 g quinoa flakes
- 50 g hazelnut meal
- 30 g neutral coconut oil
- 3 + 1 tbsp maple syrup
- ½ tsp vanilla powder
- Pinch of salt
- Preheat oven to 175 degrees.
- Prepare the crumble: in a bowl, combine quinoa flour, quinoa flakes, hazelnut meal and salt. Stir in coconut oil and 3 tbsp maple syrup. Use a fork to mix everything together, creating a crumbly texture.
- Wash the figs, trim the tops and slice them in 8. Place the figs in a saucepan with vanilla powder, 2 tbsp of water and 1 tbsp of maple syrup. Stir to coat the figs. Bring quickly to a boil, then lower the heat to a gentle simmer for about 5 minutes.
- Fill four small oven proof ceramic bowls with the figs.
- Sprinkle the crumble over and bake about 20 minutes. Let it cool down a little before serving.
- 12 figues
- 30 g de farine de quinoa
- 30 g de flocons de quinoa
- 50 g de poudre de noisettes
- 30 g d'huile de coco neutre (désodorisée)
- 3 + 1 càs sirop d'érable
- ½ cc vanille en poudre
- Pincée de sel
- Préchauffer le four à 175 degrés.
- Préparer le crumble: Mélanger dans un récipient la farine de quinoa, les flocons de quinoa, la poudre de noisettes et le sel. Ajouter l'huile de coco et 3 cuillères à soupe de sirop d'érable. Mélanger à l'aide d'une fourchette jusqu'à obtenir un mélange sableux humide.
- Laver les figues. Les couper en 8. Placer dans une poêle avec deux càs d'eau, une càs de sirop d'érable et la vanille en poudre. Cuire pendant environ 5 minutes pour enrober les figues et les faire fondre.
- Remplir quatre ramequins de figues. Parsemer de crumble puis mettre au four pendant environ 20 minutes. Laisser refroidir quelques minutes avant de servir chaud.