Recipe was downloaded from www.naturespath.com

Gruau Cuit à la Poire, au Chocolat Noir et à la Cardamome

Gruau Cuit à la Poire, au Chocolat Noir et à la Cardamome

Recipe by: Joey Armstrong

Posted under Nature's Path, Sans gluten, Végétalien on

  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Serving Size: 6 à 8 portions

Indulge in holiday folly as you prepare this recipe for oatmeal, dark chocolate and cardamom. Serve with whipped coconut cream, firm yogurt or some of your favorite plant milk and maple syrup fillet.

Ingredients

Mélange d’avoine:

  • 2 tasses d’avoine à l’ancienne Nature's Path
  • ½ tasse de granola de noix de coco et chia Nature's Path
  • 1 c. à thé de poudre à pâte
  • ½ c. à thé de cardamome moulue
  • À peine ½ c. à thé de sel

Mélange liquide:

  • 2 ¼ tasses de lait de noix de cajou non sucré (ou un lait de noix/graines de votre choix)
  • ¼ de tasse de sirop d’érable
  • 2 c. à table d’huile de coco fondue
  • 1 c. à thé d’extrait de vanille

Fond:

  • 2 poires moyennes, coupées en petits morceaux
  • ¼ de tasse de chocolat noir râpé (réserver une petite quantité pour saupoudrer sur le dessus)
  • ⅓ de tasse de granola de noix de coco et chia Nature's Path

Directions

  1. Preheat oven to 375 ° F. Coat 8-inch baking dish with coconut oil.
  2. In a large bowl, combine the oatmeal flakes, granola, baking powder, cardamom and salt. Book.
  3. In a medium bowl, whisk together cashew milk, maple syrup, melted coconut oil and vanilla.
  4. Place the pears in the bottom of the pan and sprinkle with grated chocolate. Cover with oatmeal mixture, then liquid mixture. Hitting the pan a few times on the counter for the liquid to sink to the bottom. Sprinkle with ⅓ cup of coconut granola and chia Nature's Path  and some chips of dark chocolate, to taste.
  5. Cook for 30 to 35 minutes, until well cooked and browned. Let cool 5 to 10 minutes before serving. Serve with whipped coconut cream, vegetable yogurt or cashew milk.

In This Recipe

About The Author

Joey Armstrong

Collaborating their talents with their passions for food & photography, Joey Armstrong & Melissa Quantz work (very well) together to develop recipes & photograph them. Joey Armstrong is a food & lifestyle photographer in Vancouver, where she mostly eats, cooks, and photographs food. When she's not on a food photo-shoot, you might find her adding to her much-too-big-for-her-apartment prop collection from thrift stores and local ceramic artists. Joey's work can be found on her website or at @joey_arm_strong. Melissa Quantz is a Vancouver based farm-to-table photographer, holistic nutritionist, cook and recipe developer. She is a storyteller who crafts her edible tales with the colours, flavours and images of local food. To see more of her work, visit The Bounty Hunter.

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