Pear Crumble

Filling: 
6 pears
6 Tbls. honey
2 Tbls. arrowroot powder or cornstarch
1/2 tsp. ground nutmeg

Topping:
1 cup whole wheat pastry flour or white wheat flour
2/3 cup rolled oats
6 Tbls. cold butter, cubed
6 Tbls. sugar

Preheat the oven to 375°F

Chop the pears into chunks, removing the cores. Stir together chopped pears, honey, and arrowroot in an 8” square pan.

Mix the flour, oats, and sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs, and no dry powder. Spread evenly over the fruit. 

Bake 35-45 minutes.

Lime Roasted Carrots

6 carrots
1 Tbls. olive oil
juice & zest of one lime
1 tsp. honey
1/2 tsp. salt
1 tsp. dried cilantro

Preheat oven to 400 F.

Cut the tops off the carrots. If they are large, cut them into halves or quarters lengthwise.

Combine the other ingredients to make a dressing and toss the carrots in the dressing to coat them. Place carrots on a baking sheet and bake for 20 minutes. The carrots retain a tiny bit of crunch when they're done.

Ginger Raisin Scones

2 3/4 cup whole wheat pastry flour
4 tsp baking powder
1/4 tsp ground nutmeg
6 Tbls butter
2 Tbls honey
1 1/4 cup milk
2 Tbls raisins
2 Tbls minced candied ginger
Nutmeg
Poppyseeds

Preheat oven to 400 F.

Stir together the flour, baking powder, and nutmeg. Cut the butter into small cubes, then cut into the flour until it's crumbly. Stir in the honey and milk. Stir in the raisins and ginger.

Line a baking sheet with parchment and dump the dough onto it. With wet hands, form the dough into a large circle. Sprinkle the top with nutmeg and poppy seeds. Cut the circle into eighths.

Bake for 15-20 minutes, until the top is golden brown.