Ingredients

140 g of spelt flour

50 g of almond flour

2 spoonfuls of starch

a pinch of salt

half a teaspoonful of baking powder

hal a teaspoonful of powdered cinnamon

half a teaspoonful of fresh grated ginger

2 eggs

100 ml of oil

2 spoonfuls of wildflower honey

1 teaspoonful of vanilla syrup

2 pears

pistachios for the decoration

 

Preheat the oven at 180°C. Combine all dry ingredients in a bowl and mix well. In another bowl beat the eggs with oil, honey and a spoonful of vanilla syrup. If you don’t manage to melt the eggs and honey, use a blender. Combine the mixtures so obtained until smooth.

 

Peel and dice the pears and add them to the concoction. Scoop it into the muffin moulds and add chopped pistachios on top. Bake for about 20/25 minutes, until cooked.

Tradotto da Francesca Clemente