 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
Adapted from several other recipes; surprised myself with how good it was Ingredients:
1 pear |
2/3 cup blueberries (fresh or frozen) |
2 tablespoons juice (i used blackberry pomegranate) |
1 teaspoon tapioca flour |
1 teaspoon agave nectar |
1 pinch salt |
2 tablespoons pecans, chopped (or more..) |
2 teaspoons ghee (clarified butter) |
1 teaspoon molasses |
1 teaspoon stevia |
1 tablespoon sorghum flour |
1 tablespoon quinoa flakes |
1 pinch nutmeg |
1 pinch ground cloves |
Directions:
1. Preheat oven to 350 degrees.
2. Mix topping ingredients in blender until well blended, set aside.
3. Put pears and blueberries in small baking dish, add juice, sprinkle with flour, stevia, spices and salt and drizzle with molasses and agave nectar. Mix a bit.
4. Sprinkle topping over fruit.
5. Bake for about 30 Minutes, until fruit is bubbly and topping begins to brown.
6. Serve with whipped topping or ice cream.
|
|