These grain-free Pear and Hazelnut Crumb Bars with Caramel Drizzle are a delightful combination of sweet pears, crunchy hazelnuts, and a caramel sauce that's dairy-free. They make for a perfect dessert or snack, and they're also suitable for those following a grain-free diet.
Ingredients: 2 cups almond flour. 1/2 cup hazelnut flour. 1/2 cup coconut flour. 1/2 cup melted coconut oil. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 2 ripe pears, peeled and diced. 1/2 cup chopped hazelnuts. 1/4 cup coconut sugar. 1/4 cup coconut cream. 1/4 cup dairy-free caramel sauce. Sea salt flakes, for garnish.
Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a square baking pan with parchment paper. Almond flour, hazelnut flour, coconut flour, maple syrup, vanilla extract, melted coconut oil, and salt should all be combined in a mixing bowl. Stir to form a crumbly dough. To form a crust, evenly press two thirds of the dough into the bottom of the pan that has been prepared. Coconut sugar, chopped hazelnuts, and diced pears should all be combined in a different bowl. Blend thoroughly. Evenly distribute the hazelnut and pear mixture over the pan's crust. To make a crumbly topping, scatter the remaining one-third of the dough on top of the pear mixture. Bake for 25 to 30 minutes, or until the top is golden brown, in a preheated oven. Make the caramel drizzle while the bars are baking. Warm and thoroughly mix the coconut cream and caramel sauce in a small saucepan over low heat. After the bars are baked, take them out of the oven and allow them to cool for ten to fifteen minutes in the pan. Pour the caramel sauce over the bars that have cooled, and for an added taste boost, top with flakes of sea salt. Let the bars cool fully before cutting into square pieces. Present and savor!
Prep Time: 20 minutes
Cook Time: 30 minutes
educ criadora 4 edicao
