This winter warmer is sure to please your family on those cool evenings! The warming spices of cinnamon, ginger and cardamom go beautifully with fermented pears and, when topped with the Diversity Dough, you are looking after those gut bugs and giving them plenty of beneficial fibres for fuel. Tasty AND nutritious!
Roughly 1 kg fermented pears, chopped (drain off liquid and save) (or you can use a mixture of apples and pears)
2 cups shredded coconut
1 cup Diversity Dough
2–3 tbsp butter or ghee
Sweetener of your choice, to taste
2 tsp ginger powder
1 tsp cinnamon powder
Seeds of 4–5 cardamom pods
2–3 tsp vanilla
- Preheat the oven to 160°C.
- Blend the ginger, cinnamon, cardamom seeds, sweetener (if granulated) and 1⁄2 cup shredded coconut in a food processor until it resembles a fine flour/meal.
- Add the vanilla, diversity dough, remaining coconut and butter/ghee and blend to combine. It should be quite textured and chunky.
- Place the fermented pears (drained of the liquid) into a baking dish and spread them out evenly.
- Use your hands to spread and crumble the mixture over the top of the pears evenly.
- Place in the oven and bake for 20 minutes, or until the top is a dark golden brown colour.
- Remove from the oven and allow to cool slightly.
- Serve warm with a scoop of Vanilla Bulletproof Ice Cream or homemade custard.
For more inspiration with our Diversity Dough Starter, grab your copy of our Nourish with Diversity eBook.