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Puffed Quinoa, Orange and Malt Crumble

Puffed Quinoa, Orange and Malt Crumble
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Serve this delicious dessert with Murray River Salted Caramel with Chocolate Coated Hazelnuts Connoisseur ice cream

Ingredients

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Method

  1. Preheated to 160°C
  2. Mix the flour, puffed Quinoa, brown sugar, Muscovoda sugar, bicarb soda, pinch of salt, malt powder and a zest of one orange together
  3. Add the butter and softly kneed into a dough
  4. Scatter the mixture onto lined baking trays and bake in an oven
  5. Cook for 16 – 20 minutes until light golden brown
  6. Remove from the oven and leave to cool before breaking into small pieces
  7. Store in a sealed container until ready to use
  8. Sprinkle the crumble on top of Murray River Salted Caramel with Chocolate Coated Hazelnuts Connoisseur ice cream Serves 6
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Recipe by Darren Purchese from Burch & Purchese Sweet Studio in South Yarra, Victoria

Recipe Rating

5

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