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Pear and Almond Traybake
From the book
How Not to Eat Ultra-Processed: Your 4-week plan for life-changing healthier eating habits
Debunking the myths surrounding ultra-processed foods and answering common questions.
A guide for making a huge difference to your diet through small, achievable changes.
Simple recipes for every meal of the day to help you start your unprocessed journey.
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Introduction from Nichola Ludlam-Raine
Pears and almonds are a classic flavour combination found in many popular cakes and pastries. I have used this traditional pairing as the inspiration for my healthier traybake, which includes wholemeal flour for extra fibre, and olive oil instead of butter for a wonderfully moist texture (while keeping the saturated fats low). This is an incredibly simple recipe that requires no special equipment – and it can be adapted by using different fruits and nuts (ground hazelnuts and tinned apricots work well). I have included the option to add almond extract, if you like a stronger almond flavour, but you could also add vanilla extract for a subtle vanilla flavour, or keep it as it is – either way, it will still be utterly delicious. Thank you to my friend Louisa for inspiring this recipe addition!
Benefits: Wholemeal flour provides fibre and B vitamins for slow-release energy, while olive oil and almonds provide healthy monounsaturated fats and antioxidants.
Ingredients
Essential kit
You will need: a 21x27cm (8×10 inch) baking tin.
Method
Preheat the oven to 200°C/180°C fan and grease and line a 21×27cm (8×10 inch) baking tin with non-stick baking paper.
Add the flour, ground almonds and caster sugar to a large bowl and stir to combine.
Next, add the olive oil and eggs and stir again. Once combined, add the almond or vanilla extract (optional) and yoghurt and mix until you have a smooth batter.
Spoon into the baking tin and smooth into an even layer with the back of a spatula.
Arrange the pear slices evenly across the top of the mixture. Sprinkle the flaked almonds and brown sugar over.
Place in the oven and bake for about 22–25 minutes, or until golden on top and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Remove from the tin, dust with a little icing sugar, if desired, slice into 8 to 12 squares and serve with yoghurt (optional). Storage: Can be stored, well covered, in the fridge for up to a week. Alternatively, wrap individual slices and freeze for up to three months.
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