Pear pie with white yoghurt from Valašsko

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Ingredients: 125 g  white yoghurt from dairy Valašské Meziříčí, 200 g plain flour (fine grind), 150 g sugar, 3 eggs, 3 larger pears, 50 g ground almonds, 70 g butter, 1 tbl spoon baking powder, 3 tbl spoon hot water, Icing sugar for final dusting

Method:

Total time: 90 min
Peel the pears, wash and slice them. Whisk the eggs with hot water until foam is formed. Add sugar, white yoghurt from Valašsko and cold melted butter. Sift the flour, baking powder and almonds into the mixture. Make the batter. Grease the form and dust it with flour. Pour in half of the mixture. Lay half of he pears on the top. Repeat with the rest of the mixture and pears. Bake for 40 minutes at 180oC in the preheated oven. Dust with icing sugar before serving.

Autumn pumpkin pie with low-fat kefir milk

Ingredients: 1,5 cup low-fat kefir milk,, 2,5 cup spelt flour, 1,5 tea spoon baking soda, 1 tea spoon gingerbread spices, 2 eggs, 3/4 cup oil, 3/4 cup cane sugar, 2,5 cup grated pumpkin (without seeds), 3 lžíce tbl spoons cane sugar to combine with the grated pumpkin, butter for greasing the form and shredded coconut


Fot streusel topping: 100 g butter, 100 g flour (polohrubá), 100 g sugar

Method:
Whisk the eggs with sugar. Add oil gradually. Add kefir gradually. Add flour, baking soda and gingerbread spices. Grease the ceramics baking dish and sprinkle with shredded coconut. Pour in the batter. Grate the pumpkin and mix it with sugar. Distribute the pumpkin mix on the batter. Use the streusel as the topping. Bake for 35 minutes at 180oC for 35 minutes in the preheated oven.

FFN and Dairy Valašské Meziříčí