‘Tis the season for diet temptation. To avoid feeling deprived, I like to find ways to healthify my favorite holiday dishes. This one comes from the amazing Dawn Jackson Blatner (again!) and is a great substitute for pie. Making them in ramekins also allows you to portion control, my number one problem! Enjoy!
1 1/2 pounds pears (about 4), cored and sliced
1 Tablespoon 100% maple syrup
1 Tablespoon fresh lemon juice
2 Tablespoons chopped candied ginger
1/2 teaspoon pure vanilla extract
2 teaspoons arrowroot or cornstarch
1/8 teaspoon salt
1 cup quinoa flakes (if not available use rolled oats)
1/4 cup pecans, finely chopped in a food processor
1/4 cup 100% maple syrup
1/4 teaspoon dried nutmeg (freshly grated is best)
1/8 teaspoon salt
Special Equipment: 8 ramekins (3-4 ounces each) or 9 X 5 loaf pan
Preheat the oven to 375 degrees F. Mist ramekins with cooking spray.
In a large bowl, mix together the pears, maple syrup, lemon juice, candied ginger, vanilla, arrowroot and salt.
In another bowl, mix crumble topping ingredients until well combine.
Portion the pear mixture into the ramekins. Spoon the crumble topping mixture over the pear mixture in an even layer.Bake 35 minutes until the fruit is bubbling and the topping is golden.
Remove from the heat and allow to cool for 10 minutes before serving.
I love trying cute desserts and fun foods for entertaining, so when I saw this recipe on the VegWeb site I couldn’t wait to try it. I love it because it is healthy, raw, tasty and pre-portioned so it’s harder to over indulge. It is also a light, refreshing dessert which is great for the non-dessert kind of people who don’t want something heavy and rich after a big dinner (not saying that I am like that, cuz I’m not – bring on the heavy and rich!), but you know, I aim to please I would like to also point out that this recipe is raw, vegan, super nutrish and very delish!
2 tablespoons lime juice
1 tablespoon of Kelapo coconut oil
2 tablespoons agave (I ran out so I used maple syrup – same diff)
Optional: for more lime/tangy flavor add some lime zest (I wish I would have done this)
1/2 cup of whole wheat flour (you can also use part ground almonds)
1/2 cup of dates (I used prunes and I had to add a few to make the mixture stick)
Dash of salt
Dash of nutmeg
1. Blend filling ingredients until smooth – set aside
2. Process crust ingredients until well mixed and sticks together well
3. Lightly spray muffin tins with non-stick oil. Create small golf-ball sized balls of the crust mixture then press into the bottom of each muffin tin, like so
4. Spoon in the filling mixture and top with fruit. Freeze 1-2 hours or until right consistency to dig out but still stay together.