Ingredients
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2 ripe pears, peeled, cored, and sliced pears2 ripe pears, peeled, cored, and sliced
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1 cup unsweetened almond milk (or oat milk) almond milk1 cup unsweetened almond milk (or oat milk)
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1/2 cup chickpea flour chickpea flour1/2 cup chickpea flour
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1/4 cup almond flour almond flour1/4 cup almond flour
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1/4 cup maple syrup maple syrup1/4 cup maple syrup
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2 tbsp cornstarch cornstarch2 tbsp cornstarch
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1 tbsp coconut oil, melted (optional for richer flavor) coconut oil1 tbsp coconut oil, melted (optional for richer flavor)
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2 tsp culinary lavender buds (food grade, dried) lavender buds2 tsp culinary lavender buds (food grade, dried)
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1 tsp vanilla extract vanilla extract1 tsp vanilla extract
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1/4 tsp almond extract almond extract1/4 tsp almond extract
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1/4 tsp sea salt sea salt1/4 tsp sea salt
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Powdered sugar, for dusting (optional) powdered sugarPowdered sugar, for dusting (optional)
Directions
Serve warm or at room temperature, dusted with powdered sugar. Pairs beautifully with a cup of herbal tea or espresso. Ensure you use food-grade culinary lavender for best flavor and safety. You can swap pears for stone fruits like plums or cherries when in season.
Steps
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1
Done
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Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or similar-sized baking dish. |
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2
Done
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Arrange the sliced pears evenly across the bottom of the prepared dish. |
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3
Done
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In a blender or mixing bowl, combine almond milk, chickpea flour, almond flour, maple syrup, cornstarch, melted coconut oil (if using), lavender buds, vanilla extract, almond extract, and sea salt. |
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4
Done
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Blend or whisk until completely smooth. Let the batter rest for 5 minutes to allow the lavender to infuse. |
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5
Done
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Pour the batter evenly over the pears in the baking dish. |
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6
Done
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Bake for 35–40 minutes, or until the center is set and the edges are lightly golden. |
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7
Done
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Let cool for at least 15 minutes before dusting with powdered sugar and serving slightly warm or at room temperature. |
