Preheated to 160°C

Mix the flour, puffed Quinoa, brown sugar, Muscovoda sugar, bicarb soda, pinch of salt, malt powder and a zest of one orange together

Add the butter and fold into a dough

Scatter the mixture onto lined baking trays and bake in an oven

Cook for 16 – 20 minutes until light golden brown

Remove from the oven and leave to cool before breaking into small pieces

Store in a sealed container until ready to use

Sprinkle the crumble on top of Murray River Salted Caramel with Chocolate Coated Hazelnuts Connoisseur ice cream