- Prep in 25 minutes (+ 1 hour chilling)
- Cook in 55 minutes
The use of hazelnut flour in this pastry means it is not only utterly delicious, but full of fibre, beneficial fats, antioxidants & gluten-free. Teamed with the naturally sweet pear, this is the perfect after-dinner delight!
- Gluten Free
- Low Sugar
- High Fibre
- Delicious & Nutritious
For the pastry:
2 cups roasted hazelnut flour
1/4 teaspoon pink Himalayan salt
2 tablespoons melted coconut oil
For the filling:
1/4 cup coconut sugar
2 tbsp buckwheat flour
To make the pastry: Line a pie dish or baking tin with baking parchment.
Place all ingredients in a food processor and pulse together until a ball of dough forms.
Press the dough into the lined pie dish and refrigerate for 1 hour.
Preheat the oven to 190ºC.
To make the filling: Remove the stalk from the pears and slice in half vertically. Use a teaspoon to remove the core then slice horizontally into 1/2cm thick pieces, there’s no need to peel them as the skins will melt when baked.
Add to a large mixing bowl with the other ingredients and gently mix to coat them completely, be careful not to break the pears as the riper they are the more delicate the slices will be. Set aside for 15 minutes.
Take the refrigerated dough out then arrange the pear slices in concentric circles, overlapping them. If you have broken pear pieces hide them at the bottom!
Pour any juice at the bottom of the bowl over the pears.
Bake for 50-55 minutes until golden brown and deliciously fragrant.
Cool thoroughly on a rack before serving.