Sunrise in Marrakech – A Moroccan Paleo Brunch Sweet

Allergens

None

Ingredients

• For the Pastry Dough:
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/2 cup cold grass
• fed butter, cut into small cubes
• 1 large egg For the Poached Pears:
• 2 ripe but firm pears
• 1 cup apple juice
• 1 cinnamon stick
• 4 cardamom pods, crushed
• 2 star anise
• 1/4 cup honey For the Almond Cream:
• 3/4 cup raw almonds, soaked overnight
• 1/4 cup unsweetened almond milk
• 1 tablespoon coconut oil
• 2 tablespoons honey

Instructions

1. Make the pastry dough by combining the almond and coconut flours and salt in a food processor. Pulse to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Stir in the egg and process until the dough comes together. Shape into a disk, wrap in plastic wrap, and chill for at least 1 hour.
2. While the dough chills, prepare the poached pears. Bring the apple juice, cinnamon stick, cardamom pods, star anise, and honey to a boil in a medium saucepan. Reduce the heat to low and simmer for 5 minutes. Add the pears and cook until tender but still holding their shape, about 20 25 minutes. Remove the pears from the liquid and let cool.
3. Preheat the oven to 375°F (190°C). Roll out the chilled pastry dough on a floured surface to 1/8 inch thick. Cut two circles slightly larger than your ramekins, press into the bottom and up the sides of each ramekin. Prick the bottoms with a fork and bake for 15 minutes or until golden brown. Let cool completely.
4. Make the almond cream by draining and rinsing the soaked almonds. Blend with the almond milk, coconut oil, and honey in a high speed blender until smooth. Assemble the dessert by spooning a layer of almond cream into each pastry shell, topping it with the poached pears and their spiced syrup. Dust with cinnamon and serve immediately.

Chef’s Insight

This dessert is a beautiful representation of Moroccan flavors, with the spices and fruits combining harmoniously.

Notes

Paleo-friendly, gluten-free, and dairy-free.