Pear and Pesto Crostini
Pear and Pesto Crostini is a Mediterranean recipe that serves 3. One portion of this dish contains approximately
pear and buckwheat breakfast muffins
Ingredients
- 2 d'Anjou pears
- 2 large eggs
- 1/4 cup (60 grams) canola or vegetable oil
- 1 cup (230 grams) Greek yogurt (I used Fage 0%)
- 1/2 cup (100 grams) sucanat or other dark sugar
- 1 cup (120 grams) all purpose flour
- 3/4 cup (90 grams) whole wheat pastry flour
- 1/4 cup (30 grams) buckwheat flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 6 Medjool dates
- 12 walnut halves (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Pear and Apple Crumble
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire,
Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette
Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette might be just the Asian recipe you
Comments