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Description
Recipe by Patricia Bannan
Ingredients
US|METRIC
10 SERVINGS
- 3/4 cup almond flour
- 3/4 cup gluten-free oat flour
- 3 Tbsp. unsweetened cocoa powder
- 2 Tbsp. coconut sugar
- 1/2 tsp. salt
- 1 egg yolk
- 2 Tbsp. Real California unsalted butter (cold and cut into 1/2 inch dice)
- 3 Tbsp. ice water (for crust)
- 1 cup Real California whole milk ricotta cheese
- 1/2 cup Real California plain nonfat yogurt
- 1 Tbsp. maple syrup
- 1 vanilla bean (seeds scraped, or 1/2 teaspoon vanilla extract)
- 3/4 cup fresh cranberries (or frozen)
- 2 Tbsp. maple syrup
- 1 Tbsp. water (for ricotta filling)
- 2 red pears (ripe, cored, and thinly sliced)
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