Happy Sunday my Friends,
The summer is over and as I mentioned in my PREVIOUS POST I am going to have more time to spend with you. I am also happy to discover this new PLANT POWER (VEGAN) Community! That is truly awesome! I only looked briefly and I saw some delicious recipes here! I can't wait to see more!
Well, I have brand new recipe for you, that I hope you will like. I made it for our Thanksgiving and it was my older daughter's choice, because one of her favorite desserts is crumble. However I wanted to make it more festive, so I decided to make it in a round cake form. It turned out absolutely divine and everybody loved it.
And as you know me, I am always trying my best to use only healthy ingredients, hence this cake can be eaten for breakfast. Also it is high in protein because it is full of nuts and made with quinoa flakes.
Nevertheless, if you don't have quinoa flakes , you can use oats, instead. Anyway, as you can see from the photos, it is quite easy to make. You may check the video as well, because it will give you even more details.
On these photos is shown how to make the crust.
On these photos is shown how to make the filling.
PEAR CRUMBLE CAKE
Pear Crumble Cake is just what you need to create that warm and cozy ambience in your home this Holiday season. The combination of its flavor and scent is a pure delight.
Vegan - Gluten Free - Refined Sugar Free
Prep Time15 mins
Active Time30 mins
Bake Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: England, Vegan
Yield: 8
Author: Lena Novak - Lena’s Vegan Living
Equipment
• 9inch diam springform, slotted spoon, parchment paper, brush.
Materials
• CRUST
• 2 cups of quinoa flakes
• 2 cups of almond flour
• ½ cup of ground sunflower seeds
• ½ cup of raw coconut oil melted above steam in double boiler
• ½ cup of maple syrup
• 1 tsp pure vanilla extract
• Pinch of pink Himalayan salt
• Mix all well in a large bowl.
• CRUMBLE
• 1 cup of quinoa flakes
• 1 cup of almond flour
• ¼ cup of raw coconut oil melted
• ¼ cup of maple syrup
• Pinch of pink Himalayan salt
• ¼ tsp cinnamon powder
• Mix all well and set aside.
• FILLING
• 6 to 8 Bartlett pears or pears of your choice
• 1 tsp cinnamon powder
• ½ cup ground pecans
• ¾ cup raw coconut sugar
• To garnish
• ¼ cup roasted and grind pecans
• 13 anise stars optional
Instructions
- Make the crust and set aside.
- Make the crumble and set aside.
- Wash, peel and cut your pears into quarters, remove the stems and the core. Cut the quarters into cubes and transfer into a bowl.
- Add cinnamon powder, grind pecans and mix.
- Gradually add coconut sugar while mixing until all is well blended. Set aside.
- Preheat oven to 350F, 175C.
- Line your pan with parchment paper. Brush with oil first, for the parchment paper to stick. You may brush the sides of the pan as well.
- Transfer all the crust mixture in the pan and spread all evenly with your hands. I suggest wearing surgical gloves or other gloves of your choice.
- Start pressing down making the bottom surface flat, while creating a rim around the edges. Keep pressing until all is nice and smooth. The rim should be approximately 1 ½ inch high and ½ inch thick.
- Don’t worry, if it is uneven, you can trim the higher parts by using butter knife and press down with your fingers after. (See attached video).
- Fill with pear filling by using slotted spoon to make sure most of the liquid form the pears stays in the bowl. Otherwise, the liquid would leak through the pan. You can cook that liquid for couple of minutes to make a caramel drizzle for your ice cream.
- Top with crumble.
- Bake for 20minutes.
- When ready, let it cool for at least 30min or more before you open the spring pan.
- Top with roasted grind pecans and you may decorate with anise stars. Or with whole pecans.
- You may serve with ice cream and caramel drizzle.
I am also including this video that I just uploaded on YouTube. It is very detailed and will help you to see the process perfectly.
Thank you so much for visiting and have a wonderful week.
For more recipes, please visit Lena's Vegan Living
Join us at PLANT POWER (VEGAN) COMMUNITY