I’m really excited to share this recipe with you, because it’s actually quite a simple one to make whilst also being a great option for a ‘making more of an effort’ dessert. Plus who doesn’t like a combination of coffee, pears and dark chocolate in recipe that marries an oaty crust tart and a light almond sponge – all gluten-free and vegan too, would you believe! This makes such an ideal autumn / winter sweet treat recipe and would pair amazingly well (warm or cold!) with some vanilla or salted caramel ice cream…yum!
Ingredients:
For the tart case –
- 100g oats
- 40g gluten-free flour
- 1 teaspoon cinnamon
- 3 tablespoons solid coconut oil
- 3 tablespoons maple syrup
- 4 tablespoons oat milk
For the pears and walnuts –
- 2 tablespoons maple syrup
- 1 tablespoon coconut or brown sugar
- 1 large pear, diced
- 50g walnut pieces
For the almond sponge –
- 100g gluten-free flour
- 50g coconut or brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 100ml oat coffee latte milk
- 2 tablespoons melted coconut oil
Make them!
- First make the tart case – Mix together the oats, flour and cinnamon in a large bowl then rub in coconut oil to form breadcrumbs. Add in the syrup and milk and mix to form a dough.
- Press this into the greased and lined 20cm loose bottomed tin across the bottom and up the sides. Prick the base with a fork and bake at 180C for 10 minutes.
- Meanwhile, heat the maple syrup and add in the pears, walnuts and sugar and continue stirring while cooking on a medium heat for 5 minutes.
- Mix together the flour, sugar, cinnamon, ginger, milk and oil to form a batter. Remove the tart case from the oven then pour the batter in.
- Spoon over the caramelised pears and walnuts then continue baking for 25 minutes until golden and firmed. Leave to cool.
- Remove from the tin, slice up and enjoy!
