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Not only are we green and delicious, we aim to be the fastest brussels sprout in the East. Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.
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We caught up with Mel from @PWpantry, to chat all things pears, one of her favourites, So tasty and juicy! Although they are delicious as your morning snack, you could also treat yourself to Mel's Pear Crumble, which with a few healthy twists means it’s almost appropriate to eat for breakfast too..!
All you need are those YFCfresh pears, and a few other pantry staples.
4 big pears (or can use apples also!)
3 tbsp. of coconut sugar
2 tsp cinnamon
1 tsp dried ginger powder or grated fresh ginger works well too
Big pinch of salt
3/4 cup of warm water
150g of spelt flour (you can use any really!)
180g porridge oats
150g butter (or coconut oil if you prefer)
100g coconut sugar / maple syrup
50g pumpkin seeds and/or coconut flakes (again, any work!)
2 tsp cinnamon
1 tsp ginger powder or fresh ginger
Preheat the oven to 180°c
Chop the pears and place them in your baking tray. (I always leave the skins on for roughage/goodness but you can peel if prefer!)
Tip over the berries & the water, then add the sugar (or skip if you want healthier) & the spices.
(Some ppl stew the fruit in a pan first – it’s softer if you do but works fine if you don’t!)
Then into the oven for 20 mins to start cooking.
Meanwhile in a bowl, add all the crumble ingredients (except the seeds) and start massaging it all together until a crumble forms. Add more butter if dry, or more oats if too wet.
Once fruit tray is ready (the pear will be softening) take it out and top the pear with the crumble mixture. Add a sprinkle of coconut sugar on top for an extra crisp. Back in the oven for 20 mins. Then you can scatter over the pumpkin seeds (or coconut flakes if you have! If you add them with the main crumble they tend to burn)
Bake until the top is slightly golden and the fruit is bubbling if you can see at the edges.
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