There’s something magical about pears in the fall, their juicy sweetness transforming into something extraordinary when baked into a delicious pie. This Gluten-Free Almond Flour Pear Pie is a simple yet elegant way to celebrate the season’s bounty. Made with just a handful of ingredients, it combines the natural sweetness of pears with the nutty richness of almond flour. This pie is incredibly easy to prepare, yet it delivers a sophisticated flavor profile that’s perfect for any occasion, from casual gatherings to more special occasions.

What’s unique about this pie is its simplicity, just three key ingredients create a flavorful dessert that’s both gluten-free and nutritious. The soft, moist texture of the pears pairs beautifully with the light, airy batter made from whipped egg whites and almond flour. If you’re looking for a dessert that feels indulgent.

Almond flour is an incredible ingredient that is not only gluten-free but also rich in nutrients. It’s packed with healthy fats, primarily unsaturated fats, which are beneficial for heart health. Almonds are also a good source of protein, vitamin E (an antioxidant that supports skin health), and magnesium, which helps with muscle and nerve function.

Regular consumption of almonds and almond-based products like almond flour can contribute to better cholesterol levels and a more balanced blood sugar response. Including almond flour in your diet is a great way to incorporate plant-based proteins, healthy fats, and essential micronutrients. Whether you’re avoiding gluten or simply looking to add variety to your diet, almond flour is a versatile ingredient that deserves a spot in your regular meal planning.

Ingredients:

• 3 eggs (separated into yolks and whites)
• ⅓ cup (80 ml) maple syrup
• 1 tsp. vanilla extract
• 1 ½ cups (150 g) almond flour
• 3 large ripe pears (about 465 g)
• Optional: 15 g almond slices for topping

Directions:

1. Begin by separating the egg yolks from the egg whites.
2. Using an electric mixer or whisk, beat the egg whites until stiff peaks form. Set aside.
3. In a separate mixing bowl, combine the egg yolks, maple syrup, and vanilla extract. Stir until the mixture is smooth and well combined.
4. Add the almond flour to the mixture, stirring to fully incorporate the flour into the batter.
5. Once the batter is smooth, gently fold in the whipped egg whites. Stir gently to keep the mixture light and airy.
6. Line a circular baking pan (8.5 inches or 21 cm) with parchment paper, then pour the batter into the pan, spreading it evenly.
7. Peel, core, and halve the pears. Slice each half thinly, but do not separate the slices completely. Arrange the pear halves on top of the batter in a flower-like pattern.
8. Sprinkle almond slices over the top of the pears if desired.
9. Bake in a preheated oven at 350°F (180°C) for 40 minutes or until the pie turns golden brown.
10. Let the pie cool for a few minutes before slicing and serving.

Servings: 6
Prep Time: 30 minutes
Baking Time: 40 minutes

Nutritional Information (Per Serving):

• Energy: 282 calories
• Protein: 9.21 g
• Fat: 16.22 g
• Carbohydrates: 27.32 g
• Fiber: 5.4 g

Storage:

• Store any leftover pie in an airtight container in the fridge for up to 5 days.
• For best results, warm the pie slightly before serving to enhance the flavors.
• This pie is perfect for serving with a dollop of whipped cream or a scoop of vanilla ice cream.

It’s the perfect time of year to enjoy the incredible versatility of pumpkins and squashes. These vegetables are nutrient powerhouses, rich in vitamins like A and C, essential for boosting immune health and supporting skin and vision. Their high fiber content also promotes healthy digestion while keeping you full and satisfied without too many calories.

In this recipe, kabocha squash, a type of winter squash known for its sweet, slightly nutty flavor—pairs beautifully with creamy cottage cheese. The cottage cheese not only brings a velvety texture but also adds a protein boost, making this a well-balanced dessert that feels light yet indulgent.

Incorporating pumpkin or squash into your diet regularly has countless benefits. For one, these vegetables are loaded with antioxidants that help fight off harmful free radicals in your body, contributing to long-term health. They also provide a significant amount of potassium, which supports heart health and helps regulate blood pressure. Cottage cheese, on the other hand, is an excellent source of protein, essential for muscle repair and maintenance, and it’s lower in fat than many other dairy products, making it a great option for those watching their calorie intake.

Ingredients

• 1 cup (200 g) cottage cheese
• 3 eggs
• ⅓ cup maple syrup (or any other sweetener of your choice)
• 1 cup puréed squash or pumpkin
• ⅛ tsp salt (optional)
• 1 tsp maple syrup for each serving (optional)

Directions

1. Preheat your oven to 350°F (180°C).
2. Choose your favorite pumpkin or squash. In this recipe, we’ve used kabocha squash for its sweetness and firm texture.
3. Clean the squash, cut it in half, and scoop out the seeds and pulp.
4. Place one half of the squash face down on a baking tray and bake for 45 minutes, or until soft.
5. Let the baked squash cool slightly, then scoop out the flesh into a bowl. Set aside to cool completely.
6. In a food processor (or with a hand blender), blend the cottage cheese, eggs, and maple syrup until the mixture is smooth and creamy.
7. Add the cooled, puréed squash and a pinch of salt, if desired. Blend again until well combined.
8. Spoon the mixture into silicone baking cups or your liners of choice.
9. Bake the cups in the oven for 25-30 minutes.
10. Allow the cupcakes to cool slightly; they will deflate a little, just like mini cheesecakes.
11. For extra sweetness, drizzle a small amount of maple syrup on top before serving.

Servings

• 10 Servings
• Prep Time: 30 minutes
• Baking Time: 45 + 30 minutes

Nutritional Information (Per Serving):

• Calories: 80
• Protein: 4.71 g
• Fat: 2.44 g
• Carbohydrates: 10.35 g
• Fiber: 1.2 g

Storage & Recommendations:

• Store any leftovers in an airtight container in the fridge for up to 5 days.
• These cupcakes can be enjoyed warm or chilled.
• Freeze the squash purée in advance to save time during prep.
• This recipe is Gluten-Free and can easily be made Vegetarian-Friendly by ensuring your choice of sweetener is plant-based.