Pear Crumble Cake Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 30 mins
2 cups of quinoa flakes
2 cups of almond flour
½ cup of ground sunflower seeds
½ cup of raw coconut oil melted above steam in double boiler
½ cup of maple syrup
1 tsp pure vanilla extract
Pinch of pink Himalayan salt
Mix all well in a large bowl.
1 cup of quinoa flakes
1 cup of almond flour
¼ cup of raw coconut oil melted
¼ cup of maple syrup
Pinch of pink Himalayan salt
¼ tsp cinnamon powder
Mix all well and set aside.
6 to 8 Bartlett pears or pears of your choice
1 tsp cinnamon powder
½ cup ground pecans
¾ cup raw coconut sugar
¼ cup roasted and grind pecans
13 anise stars optional
1Make the crust and set aside.
2Make the crumble and set aside.
3Wash, peel and cut your pears into quarters, remove the stems and the core. Cut the quarters into cubes and transfer into a bowl.
4Add cinnamon powder, grind pecans and mix.
5Gradually add coconut sugar while mixing until all is well blended. Set aside.
6Preheat oven to 350F, 175C.
7Line your pan with parchment paper. Brush with oil first, for the parchment paper to stick. You may brush the sides of the pan as well.
8Transfer all the crust mixture in the pan and spread all evenly with your hands. I suggest wearing surgical gloves or other gloves of your choice.
9Start pressing down making the bottom surface flat, while creating a rim around the edges. Keep pressing until all is nice and smooth. The rim should be approximately 1 ½ inch high and ½ inch thick.
10Don’t worry, if it is uneven, you can trim the higher parts by using butter knife and press down with your fingers after. (See attached video).
11Fill with pear filling by using slotted spoon to make sure most of the liquid form the pears stays in the bowl. Otherwise, the liquid would leak through the pan. You can cook that liquid for couple of minutes to make a caramel drizzle for your ice cream.
12Top with crumble.
13Bake for 20minutes.
14When ready, let it cool for at least 30min or more before you open the spring pan.
15Top with roasted grind pecans and you may decorate with anise stars. Or with whole pecans.
16You may serve with ice cream and caramel drizzle.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.