Campaigns and awareness Gift for your Gut 2018 Cinnamon pear crumble Cinnamon pear crumble: Ingredients 2 conference pears, just ripe 1 tbsp. date syrup/honey or brown sugar 200ml water 50ml seasonal spirit (brandy, rum, damson vodka etc.) 1 tsp. cinnamon Cinnamon pear crumble: Method Peel the pears and cut in half. Heat a small frying pan, add water, sugar, spice and spirit with the pears Cook until the liquid has reduced and the pears are softening slightly For the crumble topping: 1 tbsp. coconut oil 1 tbsp. honey/date syrup etc. 1 tbsp. ground almonds 1 tbsp. ground flax/linseed 1 tbsp. chia seeds 1 tsp. cinnamon 1 tsp. ground ginger Pinch of salt Method: Melt the oil; sweetener and spices then combine with the remaining ingredients. Toast the mixture on medium heat in a non-stick frying pan for 5-10 minutes until golden brown. Leave to cool until crisp. For the Yoghurt: 2-4 tbsp. coconut yoghurt 1/2 tsp. vanilla paste (with seeds) Optional: orange zest, toasted hazelnuts (smashed) Combine, taste, adding more orange/vanilla if wanted. Optional: add honey or sugar. Cinnamon pear crumble: Gut Facts Whilst desserts can be delicious they can also be troublesome for those with specific dietary requirements, particularly for those suffering with coeliac disease or for those with lactose intolerance. Those with coeliac disease must avoid gluten, a protein found in wheat, barley and rye, whilst those with lactose intolerance may need to avoid milk, yoghurt and cream all of which are commonly found in desserts. Crumble toppings are usually made with flour and butter which contain a high quantity of gluten, however this topping has been put together using almond, flax and chia seeds, all of which are gluten free but also are high in fibre. Unsweetened coconut yoghurt has been used in replacement for cream and can provide that indulgent flavour without the dairy.