Preparation: 35 min.
Roasted pears with cardamom-cashew cream and crumble
From Chez Pascale
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Ingredients for
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1 Pear
2 Pears
3 Pears
4 Pears
5 Pears
6 Pears
7 Pears
8 Pears
9 Pears
10 Pears
50 g Cashews
100 g Cashews
150 g Cashews
200 g Cashewnoten
250 g Cashews
300 g Cashews
350 g Cashews
400 g Cashews
450 g Cashews
500 g Cashews
50 g coconut milk
100 g coconut milk
150 g coconut milk
200 g coconut milk
250 g coconut milk
300 g coconut milk
350 g coconut milk
400 g coconut milk
450 g coconut milk
500 g coconut milk
0.5 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1.5 teaspoons cardamom, ground
2 teaspoons cardamom, ground
2.5 teaspoons cardamom, ground
3 teaspoons cardamom, ground
3.5 teaspoons cardamom, ground
4 teaspoons cardamom, ground
4.5 teaspoons cardamom, ground
5 teaspoons cardamom, ground
15 g Pistachios
30 g Pistachios
45 g Pistachios
60 g Pistachios
75 g Pistachios
90 g Pistachios
105 g Pistachios
120 g Pistachios
135 g Pistachios
150 g Pistachios
1 tablespoon of agave syrup
2 tablespoons of agave syrup
3 tablespoons of agave syrup
4 tablespoons of agave syrup
5 tablespoons of agave syrup
6 tablespoons of agave syrup
7 tablespoons of agave syrup
8 tablespoons of agave syrup
9 tablespoons of agave syrup
10 tablespoons of agave syrup
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About this recipe
A refined breakfast.
You can read the full recipe on page 18 from Chez Pascale
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