Today I baked another grain free treat, a pear crisp. The recipe was from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
Elana has posted the recipe here. The only changes I made were using olive oil (because that was what I had) and using honey instead of agave nectar (cause that stuff is as bad as HFCS!). It was another easy recipe and very, very tasty! I can’t wait to try the crumbled topping on other treats.
I really like the cookbook and Elana’s wonderful Gluten-Free cooking website Elana’s Pantry.
