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  • Alexis Lieberman

Baking with Fall Produce

Fall is here, which means a bounty of delicious tree fruit like apples and pears. This recipe were inspired by a bushel of organic pears that had become soft and even a little bruised. They were too ripe to be eaten raw but they certainly did not deserve to be thrown in the trash or even the compost bin. Both of these recipes are gluten-free (the second is grain-free), contain very little sugar and are perfect for either breakfast or desert.

Pear and Almond Tart

(non-dairy, gluten-free)

5-6 ripe pears (preferably organic)

1 1/4 cups almond meal

1/4 cup gluten-free flour

1/2 teaspoon baking powder

1 large egg, beaten

1 tsp vanilla

1/4 teaspoon almond extract

1/4 cup maple syrup (to reduce sugar even further you can use only 1 tbsp maple syrup and use liquid stevia to sweeten)

2 tbsp coconut oil, melted

1/4 tsp sea salt

2 tbsp sliced almonds

Preheat the oven to 350 F. Grease a 9 inch pie pan or cheesecake mold with coconut oil and line the bottom with a circle of parchment paper. Peel, core and slice the pears. Set aside. Add almond meal, gluten free flour, and baking powder in a bowl. In a separate bowl, combine egg, vanilla and almond extracts, maple syrup and/or stevia, oil and salt. Whisk until combined. Combine the wet and dry mixtures and mix until a sticky dough is formed. Spread onto the prepared pan. Arrange pear slices on top and sprinkle on sliced almonds. Bake for 22-25 or until golden brown. Serve immediately.

Pear and Apple Crisp

(dairy, gluten and grain free)

1 tbsp plus 1 tsp coconut oil

4 pears and 4 apples, peeled cored and cut in to thin wedges

zest and juice of one orange (or lemon)

1/4 cup maple syrup (to reduce sugar even further you can use only 1 tbsp maple syrup and use liquid stevia to sweeten)

1/4 tsp salt

1/2 tbsp coconut flour

1/4 tsp cinnamon

1/2 tsp vanilla extract

1 cup raw nuts of choices (walnuts, cashews, hazelnuts, almonds all work well)

1 tbsp coconut sugar

Preheat oven to 375 F. Grease individual ramekins or 1 large baking dish with coconut oil. Combine the apples, pears, lemon or orange juice and zest, maple syrup and/or stevia, salt, coconut flour, cinnamon and vanilla extract in a bowl. Pulse the nuts, coconut sugar and or stevia, and coconut oil in a food processor. Pour the fruit mixture into the baking dish and spread the nut mixture on top. Bake for 45-50 minutes or until bubbling and browned on top.

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