September 16, 2011
It's time to celebrate pear season! This nourishing tart is grain free and full of goodness.
Quality is what makes the difference when it comes to enjoying treats in moderation. I would cut sweetener in half and go with their suggestion of maple syrup or rapadura instead of sucanat.
Ginger Pear Tart
2 cups blanched almond flour
3/4 cup chopped walnuts
1/2 cup sucanat or rapadura (could use honey or maple syrup- adjust quantity accordingly)
Dash of unrefined sea salt
½ tsp cinnamon
½ tsp cardamom
1 ½ sticks butter (from grassfed cows), cut in cubes
1 pastured egg yolk
½ tsp vanilla extract
1 tsp honey
1 tsp minced ginger
Around 5-6 pears, cored and sliced lengthwise
For rest of recipe click here.
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