Happy Friday!
Just a quick note about the pancake recipe I posted yesterday. I tried the pancakes this morning using a couple different methods after a reader mentioned the pancakes stuck to the pan after making a couple small substitutions. I went back into the kitchen to see if I could figure out why the pancakes might have stuck to the pan for someone else. For the first trial, I used an old skillet that wasn’t non-stick. The pancakes completely stuck to the skillet, just as I suspected. I also tried using my non-stick skillet, but I didn’t grease it first, and the pancakes stuck more than I’d like.
My suggestion is to use a non-stick pan and lightly grease it with oil before making the pancakes. I’ve made 5 batches this way and I didn’t have any problems with sticking. I’m also not sure how modifications to the recipe will hold up, such as flour substitutions, so I suggest following the recipe as written. It’s really anyone’s guess when changing a vegan & GF recipe!
In other news, I have a cute, little dessert for you today that is a cinch to whip up.
I had a couple pears on their last legs and thought it would be fun to make a 2-serving pear crisp in tiny little 8-oz ramekins.
Sometimes it’s nice to make a smaller portion when you don’t want to spend a lot of time prepping ingredients. It’s just enough to satisfy the sweet tooth!
Using my Strawberry Apple Breakfast Crisp (image above), I cut it down to make just two servings and then swapped out the fruit and spices. The result is a healthy pear crisp that is just sweet enough without going overboard.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Cardamom Almond Pear Crisp for Two
Yield
2 servings
Prep time
Cook time
Total time
This crisp is flourless, all-natural, low in sugar, and vegan. I love the chewy topping thanks to the almond mixture. To make this gluten-free, use certified gluten-free oats.
Adapted from my Flourless Strawberry Apple Breakfast Crisp
Ingredients
For the fruit mixture
- 2 cups chopped pears, unpeeled (about 2)
- 1 tbsp Sucanat or brown sugar
- 1 tsp cornstarch
- 1/4 tsp ground cardamom (or cinnamon)
- 1 vanilla bean, scraped (or 1/2 tsp vanilla extract)
For the topping
- 1 tsp coconut oil, melted (or olive oil)
- 3 tbsp almonds
- 2 tbsp rolled oats
- 1 tbsp Sucanat or brown sugar
- 1 tsp pure maple syrup (or other liquid sweetener)
- pinch of salt
Directions
- Preheat oven to 400°F and grease two (8-oz) ramekin dishes with oil.
- In a medium-sized bowl, stir together the fruit mixture ingredients (chopped pears, sugar, cornstarch, cardamom/cinnamon, and vanilla).
- In a processor (I used my mini processor), process the almonds until finely chopped. Now add in the oats and process just until chopped. If you don’t have a processor, you can probably do this by hand.
- In a small bowl, melt the coconut oil in the microwave. Now stir in the rest of the topping ingredients. Add 2 tablespoons of the topping mixture into fruit mixture and stir until combined. Divide the fruit mixture into ramekins. Sprinkle the rest of the topping on top of the fruit mixture.
- Cover ramekins with lid (or cover with tin foil and poke a couple holes). Bake, covered, at 400°F for 22-25 minutes. The topping will burn if you don’t cover it. Allow to slightly cool for 10 minutes before serving with a scoop of vegan ice cream. Dig in!!!
A light and healthy dessert that will leave you feeling refreshed and satisfied just in time for spring!
You can serve it naked, but I definitely recommend serving it with a scoop of vegan ice cream. :) That one is a no brainer. The ice cream gets all melty and warm, creating a gooey, comforting dessert.
Can I just say how pumped I am over the spring-like weather forecast next week?
Anyone else being blessed by warmer weather?
Love it!
I really don’t think there is a more perfection combination of sweet foods than a crisp with vanilla ice cream. (Except maybe french toast with vanilla ice cream..)
I was on a huge cardamom kick over the last few months that started with these cookies: http://www.wholefoodsmarket.com/recipes/2607
but now I’m kind of burnt out. That being said, your recipe sounds pretty darn tasty!
YES for spring weather- it’s pretty much all we’ve had this “winter” in DC!
those look killer!
Ooh I’m such a fan of cardamom; it really adds something special to taste – and fruit crisps always taste so healthy and yet comforting at the same time!
I love mini-ramekin desserts :) And the weather here (Indiana) is shaping up for a great weekend!
Cardamom is the best! I lived with a Pakistani woman who used it in a lot of her desserts. She’d always beg me to try them, and even though I knew what she was up to, I couldn’t resist. Then she’d say, “Okay, now you do the dishes.” Tricky lady!
haha I like her style.
Hi Angela!
Do you think you could use melted Earth Balance instead of coconut oil? I have actually never bought coconut oil or butter yet. This might be a reason to give it a try!
Thanks!
yes for sure you could!
Yum. I just happen to have pears, so this will be a perfect dessert for Saturday night. Cardamom is one of my favorite spices. I put it in cold water and bring to a boil, then steep my tea. Why don’t you move down here? Our temp is mid-60 today, but will be in the mid-70’s all next week. Southern NC. Would love to have you nearby :)
This sounds perfect! I’ll have to make it for my fruit dessert loving husband.
Oh, this looks really good. I haven’t bought pears in a long time, but I may give the strawberry-apple crisp a go.
I don’t like most cooked fruit, but cooked pears are totally DELICIOUS to me. I love how they get soft and sweet :)
such a lovely sweet treat for the colder weather :)
I make a really similar crisp at work. We use walnuts instead of almonds, and grilled pineapple instead of pears. Maybe I will have to swap it out.
What vegan ice cream do you guys recommend?
i enjoy coconut bliss
I’m super jealous of the those little raindrops on the forecast for you next week – I miss showers! I’m one of those weird people who love the rain … I think I want to move to Vancouver so I can be surrounded by rain clouds for 95% of my life ;)
Yes, we are finally having some nice weather here in Colorado too:) I have a question for whomever, I never used a treadmill before this winter for running. So I have been trying to train throughout the winter on one and this week got out to run outside and I stink. Is the treadmill not even close to real running or is there a trick (like run on a treadmill twice as long as you would outside)? Anyone else have this problem?
I notice that too Alyssa. When I run on the treadmill, I always leave it at 2% (sometimes 1%) incline to “make up for” the lack of resistance that I’d naturally get outdoors with hills, wind, etc. So far my transition has been a lot more smooth by doing this!
YESSSS so excited for the weather next week! I can’t believe it snowed today and it’s supposed to be 12 on Sunday…Ontario weather keeps the wardrobe a’changin :)
As far as Im concerned it’s bikini season next week. LOL
Today is beautiful and sunny here in Australia….a nice change from the torrential rain we’ve been having! This crisp looks fab angela! my favourite crisp/crumble is good ol apple, but I think i need to mix it up a bit. Oh and ice cream is essential!
Oooo..YUM!!! This sounds perfect! It is a beautify day here in SUNNY Colorado!!
I’m ALLL about dessert for two. well, as if you couldn’t tell by my name ;)
Although, my desserts aren’t as healthy as yours. I eat mainly vegan/vegetarian food to make up for the fact that I eat my rich desserts. In my head, I pretend it’s all even, but I know it’s not haha
This is sooo cute :)
It was 70 here yesterday but then went back down to 50 today :(
And I love small serving dessert recipes!