Cardamom-infused baked pears, topped with an irresistible quinoa-nut crunch. A quick and easy dessert, naturally sweetened.
* For homemade quinoa puff: rinse uncooked quinoa thoroughly. Strain and place on a baking sheet. Dry the quinoa in the oven at 200°F (90°C) for about 10 minutes to speed up the process. Melt one tablespoon of coconut oil in a heavy cast iron. Add the dried and rinsed quinoa to the pan, moving the pan constantly to allow the quinoa to puff. Continue to move the pan with the lid on until the popping sounds slow- like popcorns! This step will take about 10 to 15 minutes. Just make sure it doesn’t smell burning.
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