Quinoa Pear Crisp with Vanilla Scented Yogourt - alive magazine

Ingredients

• 1 1/4 cups (310 mL) quinoa flakes
• 1/2 cup (125 mL) finely chopped hazelnuts
• 1/3 cup (80 mL) palm sugar or other natural sugar
• 1/3 cup (80 mL) + 2 Tbsp (30 mL) quinoa flour or other flour of choice
• 1 tsp (5 mL) cinnamon
• 1/2 tsp (2 mL) cardamom
• 5 Tbsp (75 mL) melted coconut oil
• 3 Bartlett pears, cored and sliced thinly
• 1/3 cup (80 mL) pure maple syrup
• 1/2 cup (125 mL) dried currants
• Juice from 1/2 lemon
• 1 Tbsp (15 mL) finely minced fresh ginger
• 1 cup (250 mL) plain 2% Greek yogourt
• 2 tsp (10 mL) vanilla extract