I started a year ago with an intention of writing every day about my cooking experiences. The Alchemist’s Kitchen quickly grew to be a place where I discussed my life and creative experiences as well.
A year later, I am still proud of this site. True, I started the year off much more strongly than I am ending it, but I am still committed to this endeavor – primarily because it keeps me sane!
This past year, I set out to make good, clean food and to share it with everyone – I hope that 2013 will be a time of new commitment for this endeavor! Happy New Year everyone; and Happy Anniversary to my favorite kitchen! 🙂
Mom and I on the footbridge in Redstone, CO overlooking the Crystal Creek.
This past week, I was so lucky to have my mom here to celebrate the holidays. We spent the days before Christmas in beautiful, snowy Redstone, CO at The Historic Redstone Inn. It was a magnificent way to spend the holiday with sleigh rides and lots of game playing and great food! We spent Christmas back in Grand Junction with my dear friends Beth and Kelly’s family for an amazing dinner.
Christmas Dinner with my friends Beth and Kelly’s family!
The next morning, I invited Beth and Kelly over for brunch and some game-playing with me and Mom. As I started to prepare my Huevos Rancheros (consequently, the most visited recipe this year!), I noticed that some of the pears I had received in my Bountiful Baskets share this week were starting to turn. I quickly did a search on my phone for gluten-free pear recipes and came across a Pear-Cranberry Tart recipe at this website. I made a few adjustments to keep it gluten-free, and it was a great success.
Of course, I sat there discussing changes I would make the next time as we gobbled down the deliciously sweet and tart breakfast treat. So last night, I finished off the rest of the pears and cranberries with my version of the recipe. I hope you enjoy!
Playing NERTS and waiting for the Pear/Cranberry Tart to finish baking!
Pear/Cranberry Tart with Nut Crust
The version below is NOT gluten-free. To make it gluten-free, simply substitute all spelt flour with a gluten-free flour mix like this one.
CRUST
1 cup rolled oats
2/3 cup spelt flour
1/2 cup walnuts
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 tsp salt
FILLING
3-4 pears, cored and sliced
1/2-3/4 cup cranberries
2 Tbsp. sucanat (you could use brown sugar)
2 Tbsp. maple syrup
1 Tbsp. arrowroot powder
1 tsp. lemon juice
1 tsp. cinnamon
TOPPING
1 cup almond meal
1/2 cup spelt flour
1/3 cup sucanat (you could use brown sugar)
1/2 tsp. baking powder
5 Tbsp. coconut butter spread, melted (you could use butter or coconut oil as well)
Leftover pears and cranberries from my Bountiful Baskets share this week.
1. Pre-heat oven to 350. Mix crust ingredients in food processor until lightly chopped and mixed. Press into bottom and sides of a tart pan (I used a spring-form pan the first time; you could also use a pie plate). Place crust in freezer while you prepare filling and topping.
2. Lightly combine all ingredients for filling; I then separate the cranberries from the mix. Combine topping ingredients until crumbly.
3. Place pears in crust and then place the cranberries on top of the pears for an even mix of tart and sweet. Pour remaining liquid on top of the fruit.
Filling in tart crust waiting for the topping.
4. Place topping on fruit and bake for 40 minutes. Allow to cool before serving. Enjoy! 🙂
The finished product!
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