by guest blogger Dorcas Barry
This recipe uses seasonal fruit for a healthy and delicious dessert or even breakfast! It is also delicious with half and half pear and apples, and the ginger replaced by 1 teaspoon of ground cinnamon, if preferred.
The topping is wheat free and uses only natural sugars for sweetness. This can also be adapted depending on the ripeness of the fruit you are using and your own personal taste.
Cashew cream is a delicious accompaniment, I have often served this along with yoghurt as an option and everyone nearly always chooses the cashew option! This cream will keep in the fridge for up to three days.
Pear & Ginger Crumble
- 100g ground oatmeal
- rind of 1 orange
- 2 fresh dates, chopped
- 1 tbsp. coconut oil
- 1 tbsp. maple syrup/agave/apple syrup
- 50g sunflower seeds
6 pears, peeled and chopped
½ piece of fresh ginger, peeled
1 tbsp. maple syrup/agave/Highbank apple syrup
Preheat the oven to 180ºc.
Mix the oatmeal, orange rind, dates and coconut oil in a food processor until combined. Add the sunflower seeds and stir, set aside. Place the pears into a heatproof dish, grate over the fresh ginger and then drizzle with the syrup. Bake in the oven for 10 minutes and then take out and spread with the crumble topping. Cook for a further 10-15 minutes or until lightly browned.
Serve with some natural yoghurt mixed with honey or maple syrup.
- 1 cup of cashew nuts, soaked for at least two hours
- ¼ - ½ of water (depending on how thick you want the cream to be)
- 2 tablespoons of maple syrup
- ½ teaspoon of vanilla extract
- pinch of sea salt
Blend all of the ingredients in a high speed blender until completely smooth and refridgerate until needed. The cream will continue to thicken in the fridge.
About the Author
Dorcas Barry is a food obsessed, cook, cookery teacher, nutritional consultant, detox coach, living food instructor, food writer, food blogger.