Pear and banana pie on buckwheat dough
4 servings
60 minutes
Pear-banana pie on buckwheat dough is an exquisite combination of airy dough with a rich nutty aroma and delicate fruity sweetness. Buckwheat flour adds a light earthy note to the dish, while almonds enrich the flavor with soft woody tones. Ripe pears and bananas create a juicy texture harmoniously complemented by the spice of cinnamon and the depth of cocoa. This pie is not just a dessert but a true gastronomic delight that can be served with maple syrup to enhance its natural sweetness. An ideal choice for cozy family tea time or refined coffee treats, it is perfect for everyday enjoyment as well as special occasions. Inspired by European baking traditions, this pie will become your favorite recipe, bringing warmth and comfort in every bite.
1
Mix buckwheat flour with ground almonds and oat flour. You can use tolokno instead of oat flour.
- Buckwheat flour: 250 g
- Oat flour: 100 g
- Ground almonds: 70 g
2
Add beaten egg, salt, agave syrup, and oil
- Chicken egg: 1 piece
- Salt: pinch
- Agave syrup: 2 tablespoons
- Vegetable oil: 2 tablespoons
3
Grease the baking pan with oil and pour the prepared batter into it.
- Vegetable oil: 2 tablespoons
4
Cut the pear lengthwise, remove the stem and seeds, then slice into pieces lengthwise.
- Pears: 1 piece
5
Peel the banana and cut it into thin strips lengthwise.
- Bananas: 1 piece
6
Place pieces of pear and banana in the dough, slightly sinking them.
- Pears: 1 piece
- Bananas: 1 piece
7
Sprinkle with cinnamon on top, then cocoa powder and powdered sugar.
- Ground cinnamon: pinch
- Cocoa powder: 1 teaspoon
- Powdered sugar: 1 tablespoon
8
Bake in the oven for 40-45 minutes at 175-180 degrees Celsius
9
Check readiness with a toothpick: if it is dry, it can be removed.
10
Can be served with maple syrup
- Agave syrup: 2 tablespoons