Pear and Almond Cardamom Crumble (SCD & GFCF)

For the past two weeks, I’ve noticed that I’m posting either on a Saturday or a Sunday – not my intention at all, I’ve just been busy. Last week my Dad took my family on a sudden vacation and just about everything was turned upside down. (Stay tuned for a post, or a series, documenting my family’s vacation and where we went, including pictures!) Now that I’ve gotten back, I’m only just getting back into the swing of things. I had arranged posts to go up while I was gone, and that didn’t really happen, did it? They’re only just getting out now.

I made this crumble – or crisp, as you like it, before we left. It was inspired from a cobbler I’d made with pears, rather than the usual apples, and I’d used cardamom with the pears in addition to cinnamon. Pear with cardamom is one of the best matches: each compliments each other so well, and the cardamom just provides that little bit of spice enough to warm you in the days of nippy mornings and chilly, winter weather. My favourite part of this dessert is the pear juice. It might just be better than apple cider, I swear. I would tilt the pan for the juice to pool and then drink it, sipping from a spoon.

It’s also the first crumble that I’ve made with almond flour that I’m happy with the results. The first time I made an SCD crumble, the topping was, in a word, disappointing. It was distracting. This crumble makes up for that.

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Poached Pears and Dairy-Free Pastry Cream (SCD & GFCF)

With the exception of the video (still in the works), I’ve had this ready since the first week of June! I have not been putting this off, I promise – I’ve been waiting and waiting to share this with you and get back to blogging, which I’ve missed so much, after I was done school. I’m not completely done yet but I can now at least spend some more time and attention to my interests, including here.

I was inspired to try something a bit different when I snacked on raw pear slices, dipping in a dairy-free pastry cream that I made for cream puffs (which, by the way, I am still working on perfecting), and thought how it would taste if I poached the pears. The raw pears tasted great with the pastry cream, but the pears were still at that stage where they’re quite firm and still have that bit of crunch to them. I didn’t mind, but I usually like raw pears when they’ve been left to soften and ripen longer, when they’re juicy, when the skin practically slides off when it’s peeled.

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Apple Pear Flan (SCD & GFCF)

Apple Flan

This is a modified recipe from Breaking the Vicious Cycle. You can use apples or pears, or a combination thereof. Coconut milk (click here for more information) replaces the dry curd cottage cheese as used in the original recipe. The amount of apples and or pears used may be variable depending on the size of the fruit.

Simple and easy to make, it’s a nice, light dessert or snack, and it’s also great for breakfast or any other time of the day!


2 apples and 2 pears (or 4 apples or 4 pears)
Honey to taste
3 eggs
1 cup coconut milk


  1. Preheat oven to 400ºF. Peel, quarter, and core the apples and or pears and slice lengthwise. Fan out slices and layer in a 9-inch pie plate to ensure even cooking. Lightly drizzle with honey. Bake for 20 minutes.
  2. Beat eggs and add the coconut milk. Pour over the fruit and bake an additional 20 minutes or until set. Remove from the oven, cool, and serve. Enjoy!

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