Pear shortcake
This gluten-free shortcake is a gorgeous way to celebrate pears. You can also experiment with other fruit such as apples or berries. Plus, it can easily be made vegan.
Serves: 24
Time to make: 1 hr , plus cooling
Hands-on time: 15 mins
Ingredients
- 1¼ cups gluten-free self-raising flour
- 1 cup quick-cook (fine) polenta
- 1 cup castor sugar
- zest of 1 lemon
- ¾ cup plus 1 tablespoon reduced-fat spread
- 1 egg, lightly beaten
- 450g pears, peeled, cored and diced
- ¼ cup flaked almonds
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Instructions
1 Preheat the oven to 160ºC/fan 140°C/gas 3. Line a 16x28cm baking tin with baking paper.
2 Combine the flour, polenta, sugar and lemon zest in a large bowl. Rub in the spread with your fingertips until the mixture resembles breadcrumbs. Add the egg and 2 tablespoons water and mix.
3 Spoon half the mixture into the prepared tin and press down. Top with the pears, reserving a handful, and press down. Repeat with the remaining mixture and pears, then scatter over the flaked almonds.
4 Bake for 45 min or until golden and firm to the touch. Cool in the tin, then cut into 24 pieces.
Variations
Make it vegan: Use a vegan reduced-fat spread
Nutrition Info (per serve)
-
Calories 119cal
-
Kilojoules 498kJ
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Protein 1.5g
-
Total fat 2.8g
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–Saturated fat 0.6g
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Carbohydrates 22.5g
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–Sugars 10.2g
-
Dietary fibre 0.5g
-
Sodium 79mg
-
Calcium 9mg
-
Iron 0.3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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I used ripe pears with skin on – and it tastes amazing. It’s easy to make too. Yum!