Lately I do not have much time to bake for myself and I have to admit I am missing it. Indeed I have basically only time to bake during the weekend as I am working the rest of the week, and it is often dedicated to collaborations first and some extras if I have any time left … that means, never.
So on this rainy Sunday afternoon, this crumble was more an excuse for me practicing photography and putting into application all the live changing tips and techniques I have learnt during my last photography course. But it happened that this pear crumble turned into a true bomb when enjoyed right out the oven, under your blanket with a tall cup of hot tea. So I took a piece of paper and quickly scribbled the recipe cause I believe this little guy really deserves it.
The good thing with that one is that it is gluten free, refined sugar free and very low in fat but just does not taste like. If you are like me, just add a ton of spices: cinnamon, cardamom, ginger, nutmeg, or any of your favorites and you are up for the coziest laziest Sunday!
Hope you all had a wonderful weekend and lets that new week be amazing (right, except Monday …).
Alice.
CHAI PEAR CRUMBLE
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2-4 serves
INGREDIENTS:
For the filling:
– 1 pear
– 2 tsp maple syrup
– 1/2 tsp coconut flour
– 1/2 tsp chai spices
– 1/6 tsp cardamom
– 1/2 tsp vanilla extract
For the crumble:
– 1/2 cup oats
– 1 tbsp ground flaxseeds
– 1/4 cup chopped almonds
– 1 tbsp mulberries
– 1 tbsp melted coconut oil
– 1 tbsp maple syrup
– 1/6 tsp cardamom
INSTRUCTIONS:
- Preheat oven at 350F.
- Prepare the filling. Wash then cut the pear into medium dices (no need to peel the pear).
- Mix the diced pear in a bowl with the maple syrup, coconut flour and spices and toss to well coat.
- Spread the filling in an oven proof dish. Set aside while you prepare the crumble.
- In a large bowl, combine the oats, flaxseeds, chopped almonds and mulberries. (Note: you can do your own flax meal by simply blending whole flaxseeds in a high speed blender).
- Add the melted coconut oil, maple syrup and cardamom and mix using a spatula until well coated.
- Sprinkle the granola mixture on top of the pear using your hands, allowing big chunks to remain.
- Bake for 20 minutes. The crumble should be golden but not burnt.
- Once baked, removed from the oven and all to cool down 10 minutes before serving.
![In Korea, tea often comes with a plate of traditional snacks, among which glutinous rice balls are popular. 🍡They’re generally filled with fruits or nuts. My version of the Tang yuan is stuffed with a sweet black bean paste and walnuts. Serve them warm with ginger syrup.
Make 12 balls
[version française en commentaire]
For the filling
- 1 cup canned red beans (150g)
- 1 tbsp canne sugar (20g)
- 1 tbsp maple syrup (15g)
- 3 tbsp chopped walnuts (20g)
- 1 pinch of salt
For the dough
- 1 cup glutinous rice flour (120g)
- 1/2 cup water (120ml)
For the ginger syrup
- 1 1/2 cups hot water (350ml)
- 3/4 cup sugar (120g)
- 3 tbsp maple syrup
- 1 tsp grated fresh ginger
1. Rinse, strain and carefully dry the beans. Blend the beans with a teaspoon of water until paste forms. Pour the bean paste onto a small sauce pan. Add the sugar and cook for 5 minutes on low heat to evaporate all the moisture. Stir frequently to avoid the paste to burn. Add maple and salt, cook for 5 minutes. Leave to cool.
2. Toast the walnuts in a dry skillet until golden and fragrant. Add to the bean paste and mix to incorporate. Cover and place in fridge for 1 hour to set.
3. Make the syrup. Add all the ingredients to a saucepan, bring to a boil, then simmer for 10 minutes. Leave to cool.
4. Add glutinous rice flour to a mixing bowl and pour boiling water while stirring with a spatula. Knead with your hands until you get a smooth and soft dough. Add more water or flour to adjust the consistency.
5. Divide the dough into 12 pieces, and roll each portion into a ball. Lightly flour your hands and flatten each ball into a disc.
6. Scoop out a portion of bean filling and roll it into a ball. Place at the center of a disc of dough, and fold the edges of the disc to cover the filling. Seal tightly the ball.
7. Bring a large pot of water to a boil. Dip in some balls and cook around 5 minutes, until they come to the surface. Do not crowd the pot. Dish out the balls and serve immediately with ginger syrup.
#tangyuan #glutinuousriceball #riceball #kfood #koreanfood #koreandessert #treats #snacks #teatime](https://earlybrawd.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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