God bless Memorial Day. Not only for the obvious reason but also for the many things having the day off allowed me to do today. My hand-wash clothes pile—whose label clearly says “machine washable” but qualifies as too delicate for me—was continuously growing on the bathroom counter for the past two weeks.
My car was becoming an embarrassment with its bric-a-brac of books, toys, jackets, barrettes, paper clips, handouts from workshops, etc.
The clothes and the car were thoroughly washed and things are looking presentable and refreshingly uncluttered again. It was a soapy morning inside and outside the house.
All that activity gave me the hunger of a wolf. Thankfully I had my delicious strawberry cobbler/crumble/crisp to go to. I prepared it the day before and had a little more than half of it left in the refrigerator waiting to be reheated and enjoyed. And reheated and enjoyed it was by me.
This strawberry cobbler/crumble/crisp—no matter the name—is easy to make, healthfully sweetened with agave syrup and a delicious combination of juicy and crispy: oven-tender, succulent strawberries and lightly browned, crunchy quinoa and walnuts tied together with a just a soupçon of butter and vanilla.
Gluten-free Strawberry Cobbler Recipe
8 to 10 servings
Ingredients:
For the strawberries
- 5 cups strawberries, hulled and quartered
- 1 tablespoon corn starch
- 4 tablespoons agave syrup
- 1 teaspoon lime juice
For the quinoa topping
- 1 cup cooked quinoa
- 4 tablespoons agave syrup
- 1 tablespoon butter, melted
- ½ teaspoon vanilla extract
- Pinch sea salt
- ¼ cup chopped walnuts, almonds or pistachios
Directions:
Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: In a 9 to 10-inch round or 8-inch square baking dish, combine the strawberries, cornstarch, agave syrup, and lime juice. Toss gently to mix.
Step 3: Remove any excess water from the quinoa. Add the agave syrup, melted butter, vanilla extract, sea salt, and walnuts. Stir to combine. Top the strawberries evenly with the quinoa mix.
Step 4: Bake the strawberry cobbler until the quinoa is crispy and golden brown, 35 to 45 minutes. Cool the cobbler for 10 minutes before serving.
