+ Well Nourished ⎮ Grain-free Streusel

Grain-free Streusel

This moist, grain and gluten-free treat is so easy to make and really delicious. It’s one of my kids favourite after school or weekend snacks, hot out of the oven – yum!

Health benefits
This is a wonderful, protein and nutrient rich sweet treat. I like to try to have a fair bit of variety in my families diet to really extend the nutrients they are consuming and often include naturally gluten-free foods, especially baked goods. My baked treats are always wheat-free (more about why we do our very best to avoid wheat HERE)

Ingredients
Streusel Layer
1 cup or walnuts or pecan nuts, chopped
20g butter, melted
2 tablespoons sweetener (rice malt syrup, honey or maple syrup)
50g (½ cup) rolled quinoa (flakes)
1 teaspoon cinnamon, ground
Pinch sea salt

Batter
50g butter, melted
85g (¼ cup) sweetener (rice malt syrup, honey or maple syrup)
1 large organic or free-range egg
150g (1 ½ cups) almond meal
2 tablespoons arrowroot powder
20g (¼ cup) desiccated coconut
1 teaspoon vanilla powder or paste
1 teaspoon baking powder

Method

  1. Preheat the oven to 180℃.
  2. Start with the streusel. In a small bowl, mix the butter and sweetener until combined. Add the dry ingredients and mix to combine.
  3. Now for the batter. In a mixing bowl mix the butter, sweetener and egg until well combined. Add the almond meal, arrowroot, coconut, vanilla and baking powder and mix until well combined.
  4. Line a small loaf tin with baking paper and scrape half of the thick batter into the tin.
  5. Top with approx. ½ of the streusel mix (use damp hands to spread the sticky mixture across). Then place the rest of the batter on top and finish with the remaining streusel.
  6. Bake for 35-45 minutes (watch during cooking as with top heating ovens you may need to cover with foil if the topping is growing too fast).

Thermomix Method:

  1. Start with the streusel. Pulse the nuts to chop using the turbo button 3-4 times and set aside.
  2. Melt the butter, 1 minute, temp 90, speed 4.
  3. Add the sweetener and mix, 10 seconds, speed 4.
  4. Add the quinoa flakes, sea salt, cinnamon and nuts, and mix to combine, reverse, 10 seconds, speed 4.
  5. Set aside.
  6. Without washing the bowl, melt the butter 1 minute, temp 90, speed 4.
  7. Add the sweetener and egg and mix 30 seconds, speed 4.
  8. Add the rest of the ingredients and mix 20 seconds, speed 4.
  9. Go to step 4 above.

Variations
Dairy-free
Replace the butter with coconut or macadamia nut oil.

No Quinoa flakes
You can substitute with rolled oats if you’d like (though no longer GF).

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Grain free streusal

  • Colin

    Looks very yummy! Will make this weekend…keep the great recipes coming! Love your site.

    • Hope you enjoyed it. Thanks, load more great recipes in the pipeline Colin

  • Anastasia

    My quinoa flakes seem to have bitter taste. Should I soak them beforehand? Thank you.

  • I find some brands are bitter, you could soak them but would need to dry them again. Otherwise you could offset the bitter with more sweetener and try a different brand next time. The spices will also help to mask the flavour G x

  • Holly Simpson

    Hi Georgia! When you say small loaf tin, what size/dimensions? I’ve just made this (lucky any batter made it into the tin to be honest…..yum!) Currently baking but possibly in a tin too big as the batter didn’t seem to go very far. My thanks!

  • Holly It is a bit like that – so it’s supposed to be quite low/flat and dense. My small tin is 20 x 12cm. How did you enjoy it? G x

    • Holly Simpson

      Hi Georgia, many thanks for responding! My loaf tin is the same size. Unfortunately loaf was rather burnt when I pulled it out at 35 mins. I’m definitely going to try this one again but at 180°C and putting alfoil on top towards the end of cooking time. The bits I tasted were delish, unfortunately most wasn’t salvageable, lol.

  • Bugger – Nothing worse than burnt cake. I hate seeing anything go to waste. I’ve actually altered the recipe to account for ‘hot’ or top heating ovens. Also make sure you sit it on a mid or low rack G x

    • Holly Simpson

      Hi Georgia, I wasn’t having a great baking day, that particular day. Under cooked the bunny cake, burnt the Streusel! Lol. I always bake mid rack (fan forced oven). Will definitely give this recipe another try! Thanks so much for your help! 😀

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