SAFFRON & PEAR BREAKFAST PIE

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'A morning celebration'

( 8-10 portions)

Top

  • 4-5 pears
  • 3-4 oranges
  • 3 fresh oranges-juice
  • 2 tbsp maple syrup
  • ½  tsp saffron
  • 1 tsp cardamom powder
  • 1 tsp vanilla powder
  • 1 pomegranate
  • A handful of raisins

Bottom

  • 2 ½ cups oat flakes
  • 1 ½ cup rice flour
  • 4 tbsp coconut oil
  • 2 tbsp maple syrup
  • 6 tbsp cold water
  • A pinch of salt

 

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Saffron pear & orange top: Preheat the oven to 200°C. Peel and cut the pears in halves and the oranges in slices. Squeeze two oranges to get juice out of them. Put it on a glass, add the maple syrup, saffron, cardamom and vanilla powder, mix. On an oven pan place the pears and oranges, spread half of  the “orange saffron juice” on the top of the fruit and bake to 200°C for approx. 40 min. (Every ten minutes, drizzle some more of the juice over the pears with a spoon).

Remove and keep a side.

Oat & rice dough: In a bowl add the oats, rice flour, coconut oil, maple syrup and salt. Add the cold water. Work with your hands to stick all the ingredients together. Place the dough in a tart form, pressing it with your hands until you get an uniform surface. Now wrap it in plastic film and keep it in the fridge for 30 minutes. Remove it and prick the bottom with a fork. Put the dough in the oven and bake it for then minutes to 200°C. After this, place the fruit on the top of the dough and bake for 35 min to 200°C. Ten minutes before the time is complete add some raisins.

*When the pie is ready to serve add the pomegranate seeds, spread some extra cardamom on the top and enjoy the pie  with your favourite yogurt.