4 medium or large apples
1 tablespoon cornstarch
2 tablespoons (40gm) honey (or agave syrup, for vegan option)
1 1/2 teaspoons cinnamon
1/2 cup dry quinoa (90gm)
4 tablespoons (80gm) honey (or agave syrup, for vegan option)
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup (1oz) pecans, chopped
Preheat oven to 375ºF.
Rinse the quinoa and place in a small saucepan with one cup of water. Bring to a boil, then cover and reduce heat. Simmer for 12-15 minutes, until water is absorbed. Remove from heat.
Meanwhile, peel and chop the apples. Toss with the cornstarch, two tablespoons honey, and cinnamon. Pour into a 9" or 10" pie dish or similar sized baking dish.
When the quinoa has cooled off a bit, mix in the remaining ingredients (honey, coconut oil, vanilla extract, cinnamon and pecans.) Pour over the apples.
Bake for 40-25 minutes, until the topping is lightly browned and crisped in parts, and the fruit is bubbling through. Serve warm.