In large bowl, stir together first 7 ingredients.
Make a well in center of mixture.
Stir together eggs, milk and oil; add to dry ingredients, stirring until moistened.
Pour 2 tablespoons batter for each pancake onto hot, lightly greased griddle or skillet.
Cook pancakes until tops are covered with bubbles and edges look cooked; flip.
Serve with apple-pear sauce.
In a salad bowl combine olive oil, red wine vinegar, orange juice, pecans, honey and salt and pepper to taste. Mix until well blended.
Add the greens and toss to coat with the dressing. Divide the salad among
4 plates Top with apple pear slices and sprinkle on the feta and the pomegranate seeds or dried cranberries.
core and dice up the apple and pear. Place in a fryin
Push the apple, pear and ginger through a juice extractor into a glass.
Serve over ice.
nto 2cm pieces.
Place apple, pear and lemon juice in small
Cook the diced apple and pear over medium heat with a little coconut oil or butter until tender, set aside.
Combine the dry ingredients in a bowl and mix with a fork.
Add the milk, beaten egg, and applesauce, and then stir to combine.
Add in 1/2- 3/4 cup of the diced apple/pear mix into the batter.
Bake in a muffin tin or in a cornbread pan at 350F for 20 minutes. The fruit will sink to the bottom of the muffins, so make sure to only use 1/2 cup of batter or muffin liners in the cupcake tin.
o medium and add the apple cider and thyme to the
Mix together flour, baking soda, salt, and sugar.
Blend in eggs, oil, and milk.
Stir in banana, apple, and nuts.
Pour batter into greased loaf pan.
Bake at 350 degrees for about 1 hour or until toothpick test comes out clean.
Blend kale, milk, banana, apple, pear, oats, peanut butter, flax seed meal, wheat germ, and parsley in a blender until smooth.
Chop the apple and pear into bite-sized chunks and
ver low heat, stirring. Add apple, pear and craisins. Cook, stirring occasionally
ith parchment paper.
Combine apple, pear, sugar and 2 tbsp water
erve.
For Apple-Pear Slaw:
Combine apple, pear, cabbage, apple cider vinegar, and
nd thinly slice apples and pear, slicing pear horizontally; toss together and
ith parchment paper.
Stir apple, pear, brown sugar, vanilla extract, cornstarch
In a small mixing bowl, stir together yogurt and cranberry-orange sauce.
Place in freezer for 10 minutes to chill. Core and cut pear into wedges, then core and cut apple into wedges on lettuce-lined plates.
Dollop with chilled yogurt mixture.
Serves 4.
fter each addition. Fold in apple and pear. Stir in vanilla.
ith cooking spray.
Place apple and pear slices in a medium
Mix apples, pears and celery slices.
Shake orange juice, honey, cinnamon and nutmeg in tightly covered container.
Pour over apple mixture.
Toss until evenly coated.
Cover and refrigerate at least 1 hour.
Arrange apple-pear mixture on salad greens.
Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.