Spiced poached pear & pistachio crumble


4 tbsp grated ginger

8 cardamom pods, bruised with the end of a knife

2 star anise pods

2 tbsp honey

1 cinnamon quill

5 large pears


¼ cup coconut sugar

½ cup gluten free rolled oats

1/3 cup buckwheat flour

1/3 cup coconut flakes

¼ cup melted coconut oil

½ cup pistachio nuts


To poach pears, add ginger, star anise, cinnamon, cardamom and honey to 3 – 4 cups of water in a large pot. Bring to the boil, then reduce to a simmer before carefully adding the pealed pears to the water. Cook the pears for 10-15 mins, depending on how ripe the pears are.  Use a knife to poke them and check if they are nice and soft but keeping their shape.

While the pears are cooking, prepare the crumble. Preheat oven to 180’C. Combine all of the ingredients in a bowl and mix well. Lay combined ingredients on an oven tray, lined with baking paper. Bake for 10 -15 mins until golden and crisp.  Set aside to cool.

Strain 1 poached pair from the liquid and place in a bowl with some coconut yoghurt and top with the pistachio crumble.

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