Baked Pear with Maple Syrup, Vietnamese Cinnamon and Sprouted Buckwheat GranolaIngredients
2 large ripe pears, halved and seeds removed
2 tbsp maple syrup
1 tbsp Miyoko’s butter or melted coconut oil
1 tsp Vietnamese cinnamon
Pinch of ground vanilla bean (optional)
¼ cup coconut yogurt or cashew sour cream
1/4 cup sprouted buckwheat granola
Lemon zest from 1 small lemon
1/8 tsp maldon sea salt
Preheat oven to 350˚F. Oil or butter an 8×8 baking dish.
In a small bowl, mix together the maple syrup, cinnamon, and vanilla bean.
Slice the pears in half and gently scoop out the seeds and any portion of the stem that is tough.
Gently rub the pears with the maple syrup mixture. Sprinkle with salt. Bake in the oven for 25-30 minutes.
Enjoy hot from oven or serve slightly chilled for a refreshing dessert. Serve the baked pears with vegan yogurt (our favorite is young coconut yogurt that we make on site) followed by the sprouted buckwheat granola.
To finish, sprinkle with maldon sea salt and lemon zest.
Drizzle the pears with a little of the pan sauce that collects in the pan during the course of bake.