I made two of these yesterday, one for us to enjoy and one to take to a mother-daughter breakfast for local homeschoolers. We gobbled ours up! I adapted a recipe from The ‘I Can’t Believe This Has No Sugar’ Cookbook by Deborah E. Buhr. I made small changes, but the biggest was adding ground ginger to complement the pears.
adapted from The ‘I Can’t Believe This Has No Sugar’ Cookbook by Deborah E. Buhr
- 4 cups sliced pears, skin on
- 3 tablespoons granulated or small pearl tapioca
- 1/2 cup sweetener, or to taste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup sprouted spelt or wheat flour
- 1/4 cup chopped crispy almonds (soaked and dehydrated — why soak nuts?)
- 1/4 cup rolled oats
- 1/4 cup unsweetened shredded coconut
- 1/4 teaspoon ground cinnamon (heaping)
- 3 tablespoons butter shavings or coconut oil shavings
Preheat oven to 350 degrees. Mix together sliced pears, tapioca, sweetener, cinnamon and ginger. Put in square 8 or 9 inch baking pan. Sprinkle flour, almonds, oats, coconut and cinnamon over all. Top with shavings of butter or coconut oil. Bake for 50 minutes.
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Sounds really tasty. Anytime I have sme fresh fruit that I want to cook, I use a recipe and method similar to this. Though more often than not, I use quick oats instead of tapioca.
Sounds scrumptious! I have never seen tapioca before. Guess I will have to look for it now!
Sylvia, I see that oats would thicken much like the tapioca does, as they are both starchy.
Robin, I have found tapioca at a health food store in the baking aisle.
this looks like such a tasty pear recipe.
I am going to have to serve this up to some dinner guests this week.
I will let you know if they like it.