Grain-free Streusel

This grain-free streusel recipe combines a delicious nutty streusel topping with a moist almond meal-based batter, creating a wholesome treat that’s perfect for morning tea or an after-dinner dessert.

This 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 it’s so yum!

Health benefits

Packed with nutrient-dense ingredients like walnuts, almonds, and quinoa flakes, this streusel offers a good source of protein, fibre, and healthy fats, while honey or maple syrup provides a natural sweetness that keeps things refined-sugar-free. 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

The recipe uses walnuts or pecans for the streusel, butter, your preferred natural sweetener, quinoa flakes, cinnamon, and a pinch of sea salt. The batter is made with almond meal (almond flour), arrowroot flour (or tapioca flour), coconut, vanilla extract, baking powder, and more.

How to make this Grain-free Streusel

Preheat your oven, then mix the streusel ingredients in one bowl and the batter ingredients in another. In a loaf pan lined with parchment paper, layer half of the batter, sprinkle half the streusel, then add the remaining batter and top with the rest of the streusel. Bake until golden brown and aromatic. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this streusel warm from the oven or cooled with a dollop of Greek yogurt (or ice cream for a dessert). Leftovers can be kept in an airtight container in the fridge or freezer to maintain freshness.

Vary this grain-free streusel to suit your needs

For dairy-free, swap butter with coconut or macadamia oil. If avoiding quinoa, rolled oats work as a substitute. Coconut can be replaced with extra nut meal, and rice malt syrup makes it fructose-friendly. You can also bake this into muffins, just bake for approximately 20 minutes. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Note: this recipe isn’t nut-free, but check out my Well Nourished Lunchbox ebook for 50+ nut-free, lunchbox friendly recipes.

For more delicious, healthy sweet treats, click HERE.

Grain-free Streusel

Prep 10 minutes minutes

Cook 35 minutes minutes

Total 45 minutes minutes

Serves: 1 loaf

This delicious, nutrient dense Grain-free Streusel is a very satisfying treat that's easy to make and even easier to eat. Watch out, it's very moorish!

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Ingredients

Streusel Layer

• 125 g pecan or walnuts (1 cup) chopped
• 20 g butter -melted
• 2 tbsp rice malt syrup, honey or maple syrup
• 50 g rolled / flaked quinoa (½ cup)
• 1 tsp ground cinnamon
• Pinch sea salt

Batter

• 50 g butter -melted
• 85 g rice malt syrup, honey or maple syrup (¼ cup)
• 1 egg/s
• 150 g almond meal (1½ cups)
• 2 tbsp true arrowroot flour 
• 20 g desiccated coconut (¼ cup)
• 1 tsp vanilla -powder, extract or essence
• 1 tsp baking powder

Method

• Preheat the oven to 180℃/350°F (fan-forced).
• Start with the streusel. In a small bowl, mix the butter and sweetener until combined. Add the dry ingredients and mix to combine.
• 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.
• Line a small loaf tin (approx. 20 x 12cm) with baking paper and scrape half of the thick batter into the tin.
• 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.
• Bake for 30-40 minutes (watch during cooking as with top heating ovens, you may need to cover with foil if the topping is browning too fast).

Thermomix Method

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

Store

• Store in an airtight container in the fridge or freezer.

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).

Coconut-free

Substitute the coconut with more nut meal. 

Fructose friendly

Choose rice malt syrup as your sweetener. 

Nut-free

This is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.

 

I'd love to hear how you like this recipe - post your comment below. 

Course: Snack

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