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There is always room for a sweet treat!
For the coconut crumble, see page 90

Vegan pear tarts with cinnamon jam


By Veronica Lavenia (

Makes 6, Serves 12 | Prep 20 mins plus chilling | Cook 25 mins | Calories 458 (per serving)

150ml (5floz) mild extravirgin olive oil

50ml (2floz) almond milk, unsweetened

80g (2oz) raw coconut sugar

300g (11oz) brown rice flour

1 tsp gluten-free baking powder

100g (3½floz) cornflour a pinch of sea salt

1 tbsp cocoa powder


15 ripe pears

150g (5oz) coconut sugar

1 tbsp cocoa powder

1 tsp ground cinnamon

1 In a bowl, emulsify the olive oil and almond milk with the sugar. Add the flours, baking powder, salt, cocoa and mix until it forms a soft but compact dough. Form a ball and set aside.

2 Wash and cut the pears (leave on the peel).

3 In a saucepan with high sides, add the pears, sugar, cocoa powder, cinnamon and cook until you get a creamy mixture. Let it chill in the fridge.

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Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven January 2020
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About Gluten-Free Heaven

Welcome to the New Year issue of Gluten-Free Heaven, packed as ever with 101 delicious, seasonal gluten-free recipes. We understand you may have over-indulged over the past few weeks (who hasn't!), and so this issue we are bringing you the best of lighter and healthier meals to kick-off 2020. Many of us choose to make New Year resolutions at the end of December, which, although honourable, are often unattainable. So, this issue, we are going to look at how to start good habits rather than resolutions, making it easier and less regimened – a happier you! We also look to see whether we are getting enough fibre in our diet and, if not, how we can. We go deep under the sun with a host of simple and hearty African recipes – a trend to look out for in 2020, while we also have a lovely section championing root vegetables. We wish you all a happy New Year, good health and look forward to the gluten-free scene getting better and better!