Baked Camembert with Pear and Cinnamon Confit

Ahh…nothing better than melting butter and preparing baked Camembert cheese with Pear and Cinnamon Confit for a home family and friends warmth feeling.

I have used my favourite tasty filling for this cheese bake, but the filling alternatives are endless, fillings of your favourite dried fruits, herbs, conserves, preserves can also be used, there are no hard and fast rules to your personal taste buds.

So here goes, what I put into my cheese bake is this…

200g the whole Camembert wheel – rind and all – Adelaide hills Udder Delights used
1 ripe organic Pear – Bosc pear used – I love the flesh colour, and do not peel rind,
skin on but well washed, cored and grated
2 tblsp butter – I used Pepe Saya – all natural Australian made
2 tsp coconut sugar preferred – you can use the sugar of your choice
1 tsp ground cinnamon
pinch of fresh dried cloves – grind in mortar and pestle
2 tsp walnuts – chopped – I used mortar and pestle – extra serve nuts
2 tsp Craisins – Ocean Spray – blueberry infused dries cranberries or Raisins can be used – extra serve craisins/raisins
1 tsp honey – Adelaide hills Buzz honey was used

Melt butter in heavy base pan over medium/low heat.
In mortar and pestle grind cloves to powder consistency, add cinnamon and walnuts and pound to gring the nuts into fine chunks, add sugar to combine, then add to the melted butter, turn up the heat to medium, add pear and combine well into spiced butter mixture. Cover and simmer with a lid to contain moisture, but if it looks a little dry add a few splashes of water to it to keep it moist.

spices, butter, camembert, and pear

spices, butter, camembert, and pear

butter, spice  and nuts

butter, spice and nuts

pear and nut spice

pear and nut spice

camembert

camembert

half camembert wheel

half camembert wheel

Cut wheel in half through the mid section, place one half of the wheel – rind side down into ceramic baker, spread pear mix over the flesh of the camembert, place second half of camembert on top of pear mix flesh side down with rind on the outside, top with craisins or raisins and drizzle honey over the top.

layer camembert, pear spice, camembert, craisins, honey

layer camembert, pear spice, camembert, craisins, honey

Pre-heat oven 170 degrees C, bake for 15 minutes, or until soft and heated through.

Carefully remove baker from the oven with oven mitts on!

ceramic cheese baker

ceramic cheese baker

Baked Camembert with Pear and Cinnamon Confit

Baked Camembert with Pear and Cinnamon Confit

May be garnished with extra walnuts on top.
Serve to the table with crusty bread and favourite crackers.

fresh crusty bread and dry bread crackers

fresh crusty bread and dry bread crackers

Baked Camembert with Pear and Cinnamon Confit

Baked Camembert with Pear and Cinnamon Confit

A microwave can be used, but oven is my prefference.

Coconut Flour – Coconut flour and Banana Pancakes recipe

Coconut flour sourced from the all natural coconut fruit

Coconut flour sourced from the all natural coconut fruit

The properties of coconut flour are so different from wheat flour that it is impossible to use as a wheat flour substitute. Researchers found they were able to use it with standard recipes by replacing 20 percent or less of the wheat flour with coconut flour,
but if much more than 20 percent is used in any recipe, the result will be a complete baking disaster.

Coconut flour is a good idea, but impractical as a wheat substitute using standard wheat recipes.

Coconut flour has several desirable characteristics that make it a promising bakery product with a good source of a variety of nutrients, including protein and contains about 10 to 12 percent protein, which is the same as whole wheat flour.

It is also an excellent source of dietary fibre, coconut flour has nearly five times as much fibre as whole wheat flour and more than twice as much as wheat bran.
Another benefit of coconut flour is its mild taste. You think that it might taste like coconut, but it doesn’t, it is nearly tasteless.
It takes on the flavour of the other ingredients used in the recipe such as lemon, strawberry, or chocolate, but if you want the coconut taste you can add shredded coconut or coconut flavouring just as you would with wheat flour.

The primary benefit of coconut flour is it’s complete absence of gluten.

When I learned about the existence of coconut flour I immediately felt sure this would alleviate some of the allergies that wheat products made me feel, and the sensitivity to gluten overdosing in most products can’t be good for anybodies health condition,

and I love to have an alternative to wheat flour. Changing things up a little.

But where are the recipes available… No one really knows how to use coconut flour effectively. I could replace a small portion of wheat flour in recipes, but that doesn’t help with allergies to wheat, it’s hard to avoid all wheat and gluten nowadays as it’s everywhere in everything. I don’t think this is a balanced diet and should somehow be avoided so as to not overdose on wheat.

I started out by taking standard wheat recipes and adjusting the ingredients and substituting coconut flour for the wheat, and found the coconut flour is a delicious low carb, gluten free alternative to wheat, high in fibre, it’s naturally low in digestible carbohydrate, and low carb,…. and low sugar version recipes work well, and I didn’t feel cramps in my stomach after eating baked goods. 


Coconut flour was not packaged and sold to every food store when I started looking around for it, but now virtually every health food store stocks it, 
which is great news for all gluten intolerant foodies or celiacs as it’s use to make a variety of gluten free and low carb recipes.

Coconut flour recipes are so simple, you simply combine the ingredients – generally coconut flour, eggs, and oil in a bowl, mix and bake, no kneading, rising, or special treatment and no need to add multiple flours, dough conditioners, gums, and other ingredients making baking more natural than ever, and so easy to bake gluten free goods using coconut flour other than wheat flours.

 

See for yourself, coconut flour, enjoy!

Try this…

Coconut flour and Banana Pancakes recipe

Servings: 8
Preparation Time: 15 minutes

3 eggs
1/2 cup mashed or chopped banana
1/4 teaspoon vanilla extract
1/2 tablespoon ground cinnamon
2 tablespoons honey
2 tablespoons coconut flour
coconut oil
Add optional – dried blueberries, walnuts, or coconut flakes.

Let rest for about 5 minutes, allows the coconut flour to thicken the batter.

Pour batter onto pan or griddle, first side about 4-6 minutes depending on griddle heat, bubbles appear,
it’s time to flip when pancakes start to look matte and no longer looks like raw batter. At this point they are ready to be
flipped, about another 2 minutes or so, done.

Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes