A delicious alternative to standard granola, these Cinnamon Poached Pears are served with a gluten-free toasted crumb & dairy-free coconut yoghurt. Perfect for a slow weekend morning when you’re craving a warm yet fresh breakfast to get your day started. Make this for your partner as a yummy surprise, share with the whole family or simply indulge on your own with your favourite warm drink. This recipe can be easily modified depending on how many serves you require. Enjoy!
Recipe by: @fooddesignstudio
Serves 2-4 | Vegan | GF | Time: 1 hr
Poach Pear Ingredients:
- 4 pears, peeled
- 2/3 cup Flannerys OWN Rapadura Sugar
- 1 1/3 tsp Simpl Organic Cinnamon Powder
- 1 1/3 tsp Simply Organic Nutmeg Powder
- Pinch sea salt
Toasted Crumb Ingredients:
- 1 cup Flannerys OWN Rolled Oats
- 1/2 cup Flannerys OWN Pecans
- 1/2 cup Flannerys OWN Pistachios
- 1/2 cup Flannerys OWN Macadamias
- 1/4 cup Flannerys OWN Flaked Almonds
- 1 tsp Simply Organic Cinnamon Powder
- 1/2 cup Escuminac Maple Syrup
- 2 tbsp coconut oil
To Serve :
Vanilla Bean Coyo Coconut Yoghurt
Method:
- Preheat oven to 100 degrees fan bake and line a large baking tray with parchment paper.
- Place the pears, sugar, spices, and salt into a medium-sized saucepan and fill it with water to cover the pears.
- Place on the stove on medium to high heat – bring to a boil and reduce to a low simmer. Simmer the pears for approximately an hour or until tender and poached.
- Whilst the pears are poaching, combine the crumb ingredients in a food processor and pulse a couple of times to roughly break the oats and nuts down into finer pieces, but not a complete crumb.
- Pour out onto the baking tray and bake in the oven for 8 minutes before stirring to toast the underside. Repeat this process until the crumb is toasted and golden in colour. Remove from oven and allow to cool and harden.
- Drain the pears and serve on top of a good dollop of coconut yoghurt. Drizzle with extra maple syrup, sprinkle with extra cinnamon powder and the toasted crumb.
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