Well, this was an experiment today, and boy, it was sooo good. Perfect with a cup of organic white tea with peppermint. It was cold and rainy the past couple of days, so we ate these right out of the oven, and with a slightly gooey center they warmed us right up. The raspberry and pear flavors were still perky enough to keep it light.
I made a half batch, which was a good thing; I could have easily eaten a lot of these! Recipe below is for a full batch. I also might cut back on the amount of sugar next time.
- 4 Tbsp olive oil
- 3/4 cup raw sugar
- 1/2 cup pear butter (or apple sauce/butter if you can’t find this)
- 2 organic eggs/ egg replacer
- 3/4 cup orange juice
- 1 Tbsp vanilla extract
- 2 cups Spelt flour
- 2 tsp baking powder
- 1/4 tsp sea salt
to fold in:
- 1 1/2 cup fresh or frozen berries
- 1/2 cup crushed/chopped pecans
mix together for streusel:
- 1/3 cup chopped pecans
- 1/3 cup packed raw sugar
- 1/3 cup spelt flour
- 5 tablespoons olive oil or melted butter
Preheat oven to 375°. First, cream together the wet ingredients, add the dry ingredients. Fold in the berries and pecans. Grease ramekins with a little oil, pour batter nearly to the top (about 2cm from the top), add streusel. Bake on top of a cookie sheet for 15-20 minutes, or until golden on top and a fork comes out clean.