Ingredients
The following ingredients have 4 Servings
- 180 g gluten free plain flour blend (I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.)
- 40 g ground almonds ((almond meal))
- 1 tsp xanthan gum ((or 2 tsp psyllium husk))
- ½ tsp fine sea salt
- 1 tbsp baking powder (gluten free)
- 30 g cocoa powder
- 125 g unsalted butter (or comparable block dairy free alternative) (softened)
- 125 g soft light brown sugar ((or coconut sugar for extra flavour depth))
- 50 g maple syrup
- 2 large eggs (room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) )
- 1 tsp vanilla extract
- 4 tbsp apple juice
- 250 g fresh ripe pears (weight after they are peeled, cored and chopped into cubes)
- 90 g plain chocolate (broken into pieces)
- 25 g unsalted butter ((or comparable block dairy free alternative))
- 90 g icing sugar ( sifted)
- 1½ to 2 tbsp milk (dairy or non-dairy)
- pistachios (chopped or slithered.)
