(GF + Vegan)

 

INGREDIENTS

  • 1/2 cup buckwheat flour
  • 1/4 cup coconut yoghurt (can also use regular yoghurt for non-vegan)
  • 1/4 cup water
  • 1 tsp baking powder
  • pinch of sea salt
  • 3 tbsp of jaggery or maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1 tsp cardamom powder, or seeds of 3 pods, crushed
  • 2 medium ripe pears, diced
  • 1 tsp fresh thyme, leaves picked

 

METHOD

The day before you wish to serve, combine flour with yoghurt and water, mix, cover and leave the batter overnight at room temperature.

When you’re ready to bake, preheat oven to 200C and line an 18cm tin with baking paper.

Add the remaining ingredients except for Thyme & Pear. Mix well. Spread out in the tin.

Distribute pears evenly across the batter, lightly pressing them down.

Bake for 25 minutes or until golden brown and firm to touch.

Decorate with thyme before serving.

 

 

 

Recipe slightly adapted from Jasmine Hemsley’s cookbook East by West