Malted Pear, Walnut and Pepita crumble

20160923_crumble_blog_0020_optimised

This is from Donna Hay’s Fresh and Light magazine. The healthy version is teamed with yogurt… in our house it was teamed with Coconut ice Cream from Gelato Messina – they just opened in King Street, Newtown. We’ll give the yogurt a go next time.

6 beurre bosc pears peeled and thinly sliced
1/2 cup sultanas
1/3 cup of malt extract
1 teaspoon banilla bean paste, plus extra to serve
1 tablespoon white chia seeds
walnut, spelt and pepita crumble
1/2 cup rolled spelt flakes
1 cup walnuts, roughly chopped 3/4 pepitas roughly chopped
2 tablespoons of honey

Preheat oven to 180C. To make the crumble, place the spelt flakes, walnut, pepita and honey in a bowl and stir well to combine..Set aside

Place the pear, sultanas, malt and vanilla in a medium saucepan over high heat. Cook, stirring gently, for 8 minutes or until the pear has softened. Remove from heat, add the chia and gently stir through

Spoon the mixture into a 4-cup capacity ( 1 litre) baking dish and top with the crumble. Place on a baking tray and cook for 15 minutes or until golden. Serve with yogurt and extra vanilla……

Serves 4

Baking dish – Mud

Share this Post

Leave a Reply

Your email address will not be published.