Malted Pear, Walnut and Pepita crumble


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

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