For October’s Secret Recipe Club, I was paired with Amy of Fearless Homemaker. Amy lives in Nashville, has a super cute daughter and tons of cute aprons!
Amy has TONS of delicious recipes like Bacon-Wrapped Manchego + Mango Chutney-Stuffed Dates, Brussel Sprouts with Pancetta and Garlic, Bete Noire (Flourless Chocolate Cake), Peanut Butter Chocolate Chip Bars and Chocolate Avocado Pudding.
I also made her One Pot Tomato Basil Chicken Pasta but didn’t have the opportunity to take photos, so I also made her Chocolate Almond Pear Tart.
The tart turned out really well and in my not-so humble opinion, is a perfect fall dessert! Mr. Bean kept commenting how good it smelled while I was making it and while it was baking and the end product definitely didn’t disappoint! It was super tasty and had a perfect light texture!
Since it’s naturally gluten free, I only made a few modifications. I used almond flour instead of grinding whole blanched almonds and reduced the amount of sugar to 2/3 c. from 3/4c.
Gluten Free Chocolate Almond Pear Tart
Scant 1 c. ofAlmond Meal/Flour
2/3 c. sugar
3 large eggs
1/2 c. dairy free margarine (or butter) + extra for pan
1 /3 c. cocoa powder
1 tsp. vanilla extract
1/2 tsp. salt
2 tbsp. Apple Jelly
- Preheat oven to 350F. Grease a 9in removable bottom tart pan with margarine.
- In the bowl of a mixer, mix together the almond flour and sugar.
- Add eggs, margarine, cocoa powder and vanilla extract and beat until smooth.
- Scrape into tart into pan and smooth out.
- Peel pears and cut into 12 pieces. Rub with lemon juice to prevent discolouration.
- Arrange pear slices on chocolate mixture, so they slightly overlap. Don’t press in.
- Place on baking sheet and cook for 45-50 minutes until tart is puffy and a toothpick inserted into the centre of the chocolate mixture comes out with only a few moist crumbs. Let cool completely.
- Heat jelly in microwave or stove until liquified. Gently brush pears with jelly. Let set for at least 20 minutes.
- Remove tart from pan and serve.
What is your favourite non-pumpkin fall dessert?
Can’t decide whether you want pie or crisp? How about make both! For November’s Secret Recipe Club, I made One Lovely Life’s Fall Fruit Pie. Emily had TONS of beautiful and delicious looking recipes – it was so hard for me to choose just one to make!
Obviously I changed things a bit as I can’t eat gluten. I made an almond flour crust (that I apparently cooked too much – user error on my part!) and used a mixture of almond and brown rice flour for the topping and brown rice flour in the pie itself. I also used less sugar as my apples and pears were quite sweet and no cinnamon so that my mom could eat it.
I quite enjoyed this pie – the topping makes it especially fabulous! I thinking I would love to make it again but with an actually nice pie crust that isn’t overcooked. I really like how this pie had both apples and pears – it’s like the best of both worlds!
As per Ground Cherry’s request, here is the recipe I used for the topping:
1/3 c. cold Earth Balance Soy Free Buttery Spread
1/3 – 1/2 c. sucanat, ground into a fine powder
1/2 c. GF oatmeal
1/4 c. each of almond flour and brown rice flour
1/4 c. chopped almonds
1/4 tsp. salt
If you have some time, do go over and check out some of Emily’s recipes!
Also shared at: Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.
I’ve had to get a bit more creative with snacks on the Daniel Fast. Over the last week, I have realized that I truly am a protein person, so having healthy, protein and fibre rich snacks work the best to keep me from being hungry and from overeating. (It is a fast, after all!)
Last week I made some crackers and I’m just finishing them up. I added a bit too much salt to mine, so I needed something sweet to balance the taste. Obviously, my usual jam or marmalade fix wouldn’t work. We had a bunch of pears from a box of produce we got that need to be used up, so was a good solution! Apples, Nectarines or most other non-citrus tree fruit would work as well!
Quick, Easy and Healthy Snack
Nut Butter (I used all natural peanut butter)
- Cut pears into quarters and cut out core. Slice into halves or thirds (depending on how thick you want them to be.)
- Spread about a tablespoon of nut butter onto each cracker.
- Place a slice of pear on each cracker.
- Enjoy this quick and healthy snack!
What do you normally snack on?
Submitted to this week’s Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.
I wanted to make cupcakes yesterday for November’s Go Ahead Honey it’s Gluten Free challenge, however I learned that I had already missed the deadline. (Sad day!) I was still keen to bake something, so I thought that I would try something new from one of my newer cookbooks: Gluten Free Gourmet Desserts and Baked Goods. (Or you can see a Google Book Copy.) Everything seriously looks so delicious in this book – I bought it because of the pictures, not the recipes. It also taught me that gourmet == french cuisine. I must live under a rock as I didn’t know that before.
One delightful looking picture caught my interest: something called Pear Clafoutis. I had no idea what clafoutis was – the author gives it the translation of fruit cobbler. Wikipedia gives a better answer:
Clafoutis is a baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, halfway between a Yorkshire pudding/pancake batter and a custard , in a baking dish. – Wikipedia
And what can I say? Regardless of how one describes it, it was delicious. And very simple!
Gluten Free Pear Clafoutis
2/3 c. each of almond flour, brown sugar and rice flour
1 c. rice milk (I used Ryza)
3 pears, peeled and sliced
Sprinkle of cinnamon
- Preheat oven to 400C.
- Oil a glass or earthenware cake or loaf pan. (I used a glass loaf pan)
- Combine almonds, sugar and rice flour in a bowl.
- Add eggs.
- Mix in rice milk, a little at a time.
- Fold fruit into batter.
- Pour into prepared pan and sprinkle cinnamon on top.
- Bake for 30-45 minutes until set.
I’m not sure if you’re supposed to eat it warm or cold, but both tasted good!