“I have more and more guests who are gluten-intolerant, and I make this for them for breakfast. Neither buckwheat flour nor ground almonds contain gluten, and they do make the mixture more crumbly, so it is best served in a shallow dish. This is a delicious alternative to diet bread!”
Ingredients for 4 people
2 pears - 3 eggs - 8 tablespoons caster sugar - 2 tablespoons buckwheat flour (e.g. Treblec brand) - 2 tablespoons ground almonds - 2 x 150ml pots natural full-fat yogurt (or 250ml full-fat milk)
Pre-heat oven to 190°C - Beat the eggs and sugar together in a bowl until the mixture froths, thickens and turns pale - Mix in the buckwheat flour and ground almonds, then the yogurt or milk - Pour the mixture into an oven-proof gratin dish or loose-bottomed cake tin - Peel and core the pears and chop into pieces, then place them over the mixture and sprinkle with the caster sugar - Bake in the oven for 35 minutes, then turn off the oven and allow to cool with the oven door open - Serve warm for breakfast or at tea-time.