1

Preheat oven to 180°C. Place four 1-cup (250ml) capacity ovenproof dishes on a baking tray.

2

Place quinoa and ½ cup (125ml) cold water in a small saucepan and bring to the boil. Reduce heat and simmer, covered, for 10–12 minutes or until liquid has absorbed and quinoa is tender. Set aside to cool and fluff with a fork before using (see note).

3

Meanwhile, place plum, apple, stevia and 2 tablespoons water in a medium saucepan over medium heat. Cook, covered, stirring occasionally, for 7–8 minutes or until fruit has softened. Spoon into prepared dishes.

4

Combine cooled quinoa, mixed spice, cornflakes, coconut, cranberries and pepitas in a bowl. Using fingertips, rub spread into quinoa mixture until it resembles coarse breadcrumbs. Sprinkle quinoa mixture over fruit in dishes. Bake for 20 minutes or until topping is golden and fruit mixture is bubbling. Serve.