ABOUT THIS RECIPE
Well, I had a delicious looking tin of pears (which I love), and I fancied something sweet but not rich or taxing to my immune system. I have undergone a little stress recently, and really wanted to create a gentle flavoured and pampering dessert, without it being fatty or heavy. So, I made sure I used nothing but the best uncompromised ingredients, and the result was excellent – it hit the mark. A healthy treat and a breeze to make !
Serves around 6 generous portions
1½ cups of wholemeal flour
1 cup of fine porridge oats
1½ tsp baking powder
2 heaped tbsps brown molasses sugar
½ a cup of water
½ a cup of raisins
1 tbsp of vanilla essence
1 tin of pears (a 400grams tin of pears with juice, but when drained would be about 240grams)
1 heaped tbsp cinnamon powder
1 tsp almond essence
equivalent of 1 egg (replacer)
½ a cup of vegetable oil
a pinch of salt
Pre-heat the oven to 200 degrees. Grease a round non-stick shallow cake dish, then open the can of pears – do use fresh if in season, so long as they are ripe and juicy – but if so, cut them up, stew them a little first to soften them with a little sugar for around 15 minutes, then set aside for the recipe. Spread the pear halves along the base, then set aside.
Meantime, add all the dried ingredients in a plastic mixing bowl and stir. Then add the oil a little at a time, and also add the water a little at a time. The consistency should be a little thick (certainly not runny), so that it pours in thick blotches. Now pour the cake mixture on top of your pears, then place in the hot oven for around 25 minutes (it may take a little longer depending on your oven type), but either way I suggest taking it out after 20 minutes to check, and you can test with a toothpick (or equivalent). If it comes out almost dry, it’s ready.
Allow to cool, and serve with vegan ice-cream, vegan cream (chilled soya cream), or vegan custard – if you feel “vegan-wild” serve with all of them !!!
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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