Today I am sharing a recipe – Gingerbread Pear Crumble – from a very interesting cookbook – OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain by Kathy Hester
What I love about this cookbook, is that it takes the simple oat, and uses it in more ways than you could ever imagine. Last night I baked this dessert and we had a guest over. Our guest is someone that can’t really eat dairy, and she was amazed at all of the beverages in this cookbook that used oats for creaminess rather than the usual milk products.
The gingerbread topping smelled SO good as it baked in my kitchen. We ate this with some vanilla bean ice cream. Yum!
In this cookbook, you can find beverages, snacks, desserts, main dishes and more that take the lowly oat and lift it to new heights.
I really can’t wait to try out more of these recipes, such as Blackberry Mojito Overnight Refrigerator Oats, Coconut Oat Vanilla Nut Creamer or Oat-chata.
- 1 cup (96 g) rolled oats
- 1 cup (132 g) whole wheat pastry flour (*use a gluten-free baking mix)
- ¼ cup (60 ml) agave nectar
- 2 tablespoons (40 g) molasses
- 11/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1⁄8 teaspoon cloves
- 5 cups (805 g) chopped pears (peeled if not organic)
- 2 tablespoons (30 ml) agave nectar,optional
- pinch of salt
- Preheat the oven to 350 F (177 C). Spray a 2-quart casserole dish with oil. (**You can also line
- with parchment paper or use a nonstick pan to make it oil-free.)
- Combine all of the topping ingredients together in a bowl and mix well. Set aside.
- If your pears aren’t very sweet, add 2 tablespoons (30 ml) of agave nectar and a pinch of salt.
- Spread out the pear mixture in the casserole dish.
- Crumble the gingerbread topping over the pears, then bake for 30 minutes.
soy-free, gluten-free option*, oil-free option**
You can connect with Kathy Hester on her website: Healthy Slow Cooking
Would you like to win your own copy of OATrageous Oatmeals? Enter below!
Paperback: 208 pages
Publisher: Page Street Publishing (September 16, 2014)
A complimentary copy of this cookbook was provided to me by the publisher for review purposes and for the giveaway. No other compensation was provided or requested for the writing of this review.