Pear hazelnut slice
Prep
20 min
Cook
45 min
Serves
8
Skill
Vegetarian
Prep
20 min
Cook
45 min
Serves
8
Skill
A sweet, gluten free treat with a burst of fruity flavour everyone will love. Serve with your favourite hot drink.
Ingredients
- 2 medium pears, finely diced
- 75g hazelnuts, roughly chopped
- 100g dried apricots, finely diced
- ¼ cup pea flour
- ¼ cup soy flour
- 100g soft brown sugar
- 25g margarine
- 1 tbs creamed honey
- 1 egg, lightly beaten
- 1 tbs icing sugar (optional)
Nutrition per serving
943 kJ
energy kj
5 g
protein
2 g
saturated fat
4.2 g
dietary fibre
28 g
carbohydrate
26 g
sugars
53 mg
sodium
Method
- Preheat the oven to moderately hot, 200°C, and lightly spray a 20cm square tin with canola cooking spray. Place the pear, hazelnuts, apricots, pea flour, soy flour and brown sugar in a bowl and mix together.
- Place the margarine and the creamed honey in a small saucepan and stir over low heat until melted. Gently stir in the pear mixture and the beaten egg.
- Pour the mixture into the prepared tin and bake for 40 minutes, or until golden and cooked through. Leave to cool in the tin before slicing. Serve dusted with icing sugar, if desired.
Tips
- Dried dates can be used as a substitute for apricots if preferred.
- Pea and soy flours are available through most good health food stores, however if these flours are not available at your local shops, the same quantities of any commercial gluten free plain flour mix can be used.
Remember to always check the label of each ingredient to ensure it is gluten free.
- 2 medium pears, finely diced
- 75g hazelnuts, roughly chopped
- 100g dried apricots, finely diced
- ¼ cup pea flour
- ¼ cup soy flour
- 100g soft brown sugar
- 25g margarine
- 1 tbs creamed honey
- 1 egg, lightly beaten
- 1 tbs icing sugar (optional)
Nutrition per serving
943 kJ
energy kj
5 g
protein
2 g
saturated fat
4.2 g
dietary fibre
28 g
carbohydrate
26 g
sugars
53 mg
sodium
- Preheat the oven to moderately hot, 200°C, and lightly spray a 20cm square tin with canola cooking spray. Place the pear, hazelnuts, apricots, pea flour, soy flour and brown sugar in a bowl and mix together.
- Place the margarine and the creamed honey in a small saucepan and stir over low heat until melted. Gently stir in the pear mixture and the beaten egg.
- Pour the mixture into the prepared tin and bake for 40 minutes, or until golden and cooked through. Leave to cool in the tin before slicing. Serve dusted with icing sugar, if desired.
Tips
- Dried dates can be used as a substitute for apricots if preferred.
- Pea and soy flours are available through most good health food stores, however if these flours are not available at your local shops, the same quantities of any commercial gluten free plain flour mix can be used.
Remember to always check the label of each ingredient to ensure it is gluten free.