Comments on: Ginger Pear Crisp

By: Terry Walters

Terry Walters — Thu, 15 Dec 2011 15:20:28 +0000

Hi Janeen,

I’m so glad you’re enjoying my recipes and thank you so much for your kind words! While I’ve not found one flour combination that works as a substitute for pastry flour in every recipe, in this recipe you could easily substitute brown rice flour or almond meal/flour (which I think would be my preference).

I’m afraid I can’t help you with the gluten free tortillas. I purchase prepared brown rice tortillas by Food For Life, but they can be quite firm (perfect for using as a pizza crust)!

I use dates for exactly the reasons you mentioned. They add sweetness without refined sweetener, and they definitely help bind in the absence of gluten, eggs…

Eat clean live well!

By: janeene

janeene — Sun, 11 Dec 2011 03:39:11 +0000

Thank you for all of your gluten free and vegan baked goods. I have been trying various recipes for over three years and your are by far the most mouth watering and amazing. I take them to all our functions and everyone wants my healthy baked goods rather than the crazy processed stuff. I tell everyone about your book. Thank you!

Anyways, is there a way to exchange pastry flour to make recipes like these gluten free?

Also, have you been able to make a gluten free tortilla that you actually love?

I prepare a lot of raw food too and use tons of dates to bind things and make them hold. i notice that so many of your bakes goods use dates. Besides sweetening the delightful treat is it also binding or providing some other purpose? I guess I’m just trying to understand when and where I can substitute with dates when baking more often? You are my hero. My kids don’t hate me when I bring our own gluten-free vegan cupcakes to birthday parties anymore.

By: 101 Healthy Holiday Recipes- IIN | HealthyMamaInfo

101 Healthy Holiday Recipes- IIN | HealthyMamaInfo — Sat, 19 Nov 2011 12:09:23 +0000

[...] 96. Ginger Pear Crisp [...]

By: Terry Walters

Terry Walters — Fri, 04 Nov 2011 17:26:19 +0000

Thanks for your kind words, Shirleen. We’re still out of power here in CT. Maybe you could send some of your peanut butter teff stash this way!!! : )

By: Shirleen

Shirleen — Fri, 04 Nov 2011 16:06:33 +0000

To Tiffani the baked goods junkie (as am I)-DO TRY the peanut butter teff cookies in the anytime section, I am seriously addicted to these. I make a batch & eat from the freezer.

By: Terry Walters

Terry Walters — Fri, 14 Oct 2011 13:53:54 +0000

MaryClare, I couldn’t agree with you more! CLEAN FOOD (which is where this recipe is from) was published originally in 2007 and while coconut oil had long been around at that point, I admit I was slow to embrace it as healthy. In the 80′s we were all brainwashed that tropical oils were bad, and as my father had had a heart attack, I was particularly skeptical. That said, with time comes knowledge, research and wisdom. CLEAN START, my second book which came out in 2010 uses only extra virgin olive oil, grapeseed oil and coconut oil. As part of the process of “cleaning up” my recipes, I also took out all of the agave nectar (another ingredient we’re learning may not be what we once thought it was), made the book gluten-free, and even have many baked goods that don’t use oil at all. Here’s the best part (and proof that we’re totally on the same page)… It’s looking like there will be a revised edition of CLEAN FOOD in the near future that will allow me to update the recipes to reflect new understanding of our food system, including but not limited to taking about all canola (rapeseed) oil and agave nectar. I also plan to give advice on how to make the gluten-full recipes gluten-free. Of course, as soon as you put something in print, you risk that it will be outdated the next day! So, I’m grateful for a forum such as this and especially appreciate your taking the time to weigh in on this subject and share the passion to eat clean and live well!

By: MaryClare

MaryClare — Fri, 14 Oct 2011 06:47:23 +0000

I noticed you have canola oil listed in this recipe. I never use canola oil which is an industrial-grade machinery oil and often genetically modified. Am surprised that such a conscious foodie such as yourself would have this inferior oil in a recipe.

I teach gluten-free cooking classes and have been an instructor for many years and use coconut oil and/or butter in place of canola, sunflower, corn, safflower, soy, or other oils which are high in Omega 6, which we have too much of in our diets.

By: Tiffani

Tiffani — Mon, 24 Jan 2011 21:22:03 +0000

I made this WONDERFUL crisp for company and served it with some coconut milk ice cream. Everyone loved it, licked their bowls if I’m being honest. I did have to adjust the covered cooking time to match the firmness of my pears in order for them to break down nicely. It took almost an hour, and this recipe was able to handle that without drying at all. Thank you so much for such an awesome clean dessert option. I look froward to trying more of your recipes, especially for muffins and cookies as I am a baked goods junkie.

By: Terry Walters

Terry Walters — Wed, 10 Nov 2010 22:35:03 +0000

When the recipe calls for ripe pears, they really do need to be – both for the cooking method and the sweetness factor. For the crisp, you can use either ripe or firm pears, you simply have to adjust your baking time accordingly. The recipe for the crisp assumes that your pears are ripe, but if you cover with foil and bake unripe pears just a bit longer, they should soften as well. Depending on how firm they are, you may need to add a little more liquid so that they steam while they bake instead of drying out even more. Either a bit more maple syrup, a bit of lemon juice or both should do the trick!

By: Colon cleansing

Colon cleansing — Wed, 10 Nov 2010 18:25:59 +0000

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