Roasted Pear Tartlets | Food Stuff

Name: Roasted Pear Tartlets | Food Stuff
Ingredients: 1/4 cup agar flakes; 1 cup almonds (or almond meal); 1 Tbsp. arrowroot powder; 1/4 cup brown rice flour; 3/4 cup cashews, soaked for at least 2 hours or overnight; 1/4 cup coconut flour; 2 Tbsp. coconut oil; 1 Tbsp. extra virgin olive oil; 1 Tbsp. maple syrup; 2 Tbsp. maple syrup; 6 Tbsp. maple syrup; 2 Tbsp. extra-virgin olive oil; 1 cup + 1 Tbsp. pear nectar; 3 firm ripe pears (Amy suggests Bartlet or Anjou, I used Bosc), peeled, quartered, cored, then sliced lengthwise; 3 ripe pears (Amy suggests Bartlet or Anjou, I used Bosc); 1 cup rolled oats (gluten-free if necessary); 1/2 tsp. sea salt; 1 tsp. vanilla extract; 2 tsp. vanilla extract

foodstf.com

Roasted Pear Tartlets takes roughly 45 minutes from beginning to end. This recipe serves 8 and costs $2.46 per serving. One portion of this dish contains about

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodstf.com.

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Ingredients

1/4 cup agar flakes
1 cup almonds (or almond meal)
1 Tbsp. arrowroot powder
1/4 cup brown rice flour
3/4 cup cashews, soaked for at least 2 hours or overnight
1/4 cup coconut flour
2 Tbsp. coconut oil
1 Tbsp. extra virgin olive oil
1 Tbsp. maple syrup
2 Tbsp. maple syrup
6 Tbsp. maple syrup
2 Tbsp. extra-virgin olive oil
1 cup + 1 Tbsp. pear nectar
3 firm ripe pears (Amy suggests Bartlet or Anjou, I used Bosc), peeled, quartered, cored, then sliced lengthwise
3 ripe pears (Amy suggests Bartlet or Anjou, I used Bosc)
1 cup rolled oats (gluten-free if necessary)
1/2 tsp. sea salt
1 tsp. vanilla extract
2 tsp. vanilla extract