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230g wholemeal spelt flour
1/2 cup granulated Stevia blend (plus 2 tsp extra)
3 tsp ground cinnamon
60g walnuts, chopped
1 tsp vanilla extract
1/3 cup olive oil
2/3 cup reduced-fat Greek yoghurt (additional for serving)
2 Buerre Bosc pears
1. Preheat oven to 190°C and lightly grease a removable-bottom quiche dish.
2. Combine flour, Stevia, baking powder, 1 tsp cinnamon and walnuts in a bowl.
3. Blend vanilla, oil and yoghurt, add to dry mixture and combine to form a dough.
4. Press dough into prepared dish. Loosely cover with cling wrap and, using a small glass, press out the pastry evenly over the base and sides.
5. Cut pears in half, thinly slice from top to bottom. Arrange the large pieces overlapping around the outer edge of pie base and the smaller ones in the centre.
6. Sprinkle over 2 tsp of Stevie, dust with 1 tsp cinnamon and bake for 25-30 minutes.
7. Dust with remaining cinnamon and serve with yoghurt.
Energy: 933kj Carbs: 24.8g Fibre: 6.5g Sat Fat: 1.5g Sugar: 4.9g Protein: 4g Fat: 10.7g
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