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Pear pie with nut-teff crust


If you ever feel like something delicious and healthy, then we have a great recipe from Stephanie (mein_glutenfreier_backofen) who has conjured up a delicious treat with our teff seeds:

A lovely cake that is just right for the season. Many different flavors reflect nature’s current bountiful offerings: sweet pears with strong rosemary, crunchy hazelnuts, nutty millet, and as the icing on the cake, sweet-nutty teff seeds.

To particularly tease out the respective flavors, I infused the pears with rosemary and sugar. The nuts, millet and teff seeds are caramelized in the pan, revealing their true center.



  • 750 g pears
  • 1 sprig of rosemary
  • 1 tsp raw cane sugar
  • 100 g chickpea water
  • 200 g vegetable margarine
  • 100 g raw cane sugar
  • 140 g wholemeal rice flour
  • 100 g buckwheat flour
  • 60 g rice flour
  • 10 g gluten-free baking powder
  • 4 g ground psyllium husks (e.g. from FiberHusk)
  • 70 g vanilla almond drink
  • 80 g vegetable margarine
  • 50 g raw cane sugar
  • 100 g coarsely chopped hazelnuts
  • 10 g teff seeds (mine are from The Essence of Africa)
  • 10 g puffed millet (mine is from Werz.bio)
  • 20 g millet flakes (at mr from Werz.bio)
  • 2 tbsp vanilla almond drink

How to do it:

Wash the pears, peel them, remove the core and cut them into cubes. Then put them in a bowl with the washed rosemary and the sugar, stir well and leave to infuse for half an hour.

Whisk the chickpea water in a high bowl until foamy, about 2 minutes. Also beat the margarine in a mixing bowl until foamy, stir in the sugar. Fold in the chickpea foam. Then add all the remaining ingredients and make a sponge mixture. Pour this into a greased cake pan. Place the pears (without the rosemary sprig) on top of the batter and press down lightly.

Melt the margarine in a pan, add the sugar and stir until it is completely dissolved. Turn the temperature down a bit, then add all the remaining ingredients and toast until pleasantly fragrant. Spread the nut mixture over the pears and press down lightly as well.

Bake the cake at 160 degrees (convection oven) for about 60 minutes. Allow to cool slightly; the cake tastes especially good slightly warm, but even after one or two days it is still fluffy-fresh.

For lots more delicious recipes we recommend having a look at Stephanie’s Instagram profile and her blog

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