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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