I’ve come to terms with the fact that it is MOST DEFINITELY still summer outside…but…in my kitchen it’s Autumn, and I’m loving it!! These pears were amazing and I really enjoyed the way the rustic flavors came together…Not too sweet! Also impressed with the way the pears maintained their shape and texture. This was a total experiment, that just happened to turn out exceptionally well. So, here it is.
What you will need: (for 2 pears)
- 2 Bosc Pears (firm, remember, you are baking them)
- 1 c Cinnamon toasted walnuts (I buy raw, unsalted, then roast on a cookie sheet 400 degrees, dust with cinnamon if desired)
- 3 tablespoons butter
- 1 handful of dried currants
- 4 tablespoons Real Maple syrup (I choose a grade B)
How it’s Done:
- Preheat oven to 350 degrees
- Cut the pears about 1/3 from the top (reference photo)
- From the bottom, remove the majority of the core. Try not to breakthrough the bottom of the pear completely, you are creating a well for the other ingredients. Place on a parchment lined baking sheet, and set aside
- In a small sauce pan melt the butter and add the maple syrup until mixed well. Remove from the heat, and add the currants and walnuts. Mix everything together.
- Pour or scoop the mixture into the cored out pears, as full as possible. The pear “top” may not stay put, so…I used a toothpick to secure it in place while it baked.
- Carefully place the cookie sheet into oven and bake for 25 minutes
- Once bake time is complete, let them sit for 5 minutes before serving as they will be exceptionally hot.
I devoured mine as is, but I imagine a creamy scoop of vanilla ice cream would put this dessert over the top! Enjoy!
So, who doesn’t love doughnuts and coffee on Saturday mornings?! I am definitely guilty of “cheating” with the traditional fried doughy goodness bombs …But now I have a GREAT Grain Free, baked option!
What you will need:
- 1/4 c coconut flour
- 2 tbsp almond flour
- 1/4 tsp baking soda
- 3 eggs
- 2 tsp Cinnamon
- 2 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 2 tbsp coconut milk (almond works too)
- 1/2 tsp vanilla extract
- Doughnut pan
How it’s Done:
- Pre-heat to 350
- In two, separate bowls, mix all dry ingredients together and then all wet together.
- Mix both wet & dry together, and put mixture into a storage baggie/piping bag to make the transfer to the donut pan easier.
- Bake for 15-20 min
For the Glaze: (this IS NOT primal/paleo, but it’s so good…who cares!)
While the doughnuts are baking… Use a small sauce pan and heat to a boil.
- 1 tbsp Coconut Oil
- 2 tbsp butter
- 3 tbsp coconut sugar
- a touch or maple syrup
- pinch of salt
DO not heat, just set aside for now
- Stir ingredients (except cream cheese) over heat and bring to a quick boil
- Then reduce heat and continue to stir until all ingredients incorporate well.
- Pour into heat safe bowl and mix with cream cheese until smooth. Then set aside.
- Once Doughnuts have cools slightly, you can spread the glaze over the top of each doughnut and enjoy!
Doughnut Recipe Concept from: slimplate.com
What You Will Need:
- 5 ounces dark chocolate, chopped
- 7 tbsp Coconut oil
- 1/4 cup raw honey
- 3 eggs at room temperature, beaten
- 3/4 cup coconut sugar
- 1/2 cup blanched almond flour
- 1 tbsp coconut flour
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
How it’s Done:
- Preheat your oven to 325°F. Use a 8×8 pan and line it with overhung sheets of crisscrossed unbleached parchment paper, and set the pan aside.
- Place the chocolate and oil in a small, heat-safe bowl and use a Double Broil method. Melt the chocolate and shortening, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.
- Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. IF YOU DO NOT blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.
- Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper. Slice into squares and serve.
Recipe from: http://glutenfreeonashoestring.com/super-fudgy-paleo-brownies/