Pear & Blackberry Semolina Mini Tartes

photo 2-2These mini tartes are great for Sunday brunch or served for dessert with a scoop of coconut cream or vanilla gelato. They are 100% vegan and 100% delicious!photo 1-3I used semolina flour which is a coarse ground durum wheat flour that gives these simple mini cakes a golden color and a tender 2-3I got fresh organic blackberries at Whole Foods… Frozen will work as well. And you can use any kinds of berries for the top. Make sure the pears are not too firm anymore and have softened already a bit…photo 3-1Sprinkling lemon juice, lemon zest, and turbinado sugar over the cubed pears will enhance their flavor. Combine everything and set 4This is how the batter will look like before you mix in the pears. Pre-oven shot before topping the berries:photo 1-4And the post-oven shot…photo 3-2You need to let them cool down just a little bit, but then dig in and enjoy!photo 4-2

Pear & Blackberry Semolina Mini Tartes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 mini tartes

Serving Size: 1 tarte

Pear & Blackberry Semolina Mini Tartes

The mini tartes are great for Sunday brunch or served for dessert with a scoop of vanilla gelato or coconut cream


  • 3 pears, peeled and diced (3 cups)
  • 1 Tbs. lemon juice
  • 1 tsp. grated lemon zest
  • ¼ cup (50g) plus 1 Tbs. (12g) turbinado sugar (or brown sugar), divided
  • ¼ cup (50g) organic cane sugar
  • ½ cup (100g) unsweetened apple sauce
  • 1 tsp. vanilla extract
  • ¼ cup non-dairy coconut yogurt (you can use regular plain yogurt as well)
  • 1 ½ cups (250g) semolina flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 6oz (170g) fresh or frozen blackberries


Preheat oven to 350°F.

Spray 6 mini tartlet pans with coconut oil spray.

Combine pears, lemon juice, zest, and 1 Tbs. turbinado sugar in bowl; set aside.

Whisk together 1/4 cup turbinado sugar, sugar, apple sauce, vanilla extract, and yogurt in large bowl. Sift in flour, baking powder, salt, and cinnamon, then stir until just combined.

Fold in pear mixture.

Pour batter into prepared pans, and dot with blackberries.

Bake 25 to 30 minutes, or until golden brown and springy on top.

Cool 10 minutes on baking rack.

Sunday Breakfast Almond Banana Rolls

We love our Sunday mornings! Most of the time, we walk our dog along the beach and then come back to enjoy a little something, something sweet… Basically because we will head out for a bike ride and a hearty brunch afterwards :)

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So usually Saturday is baking time for a yeasty cake, a berry pie, muffins, or like this time little Almond Banana Rolls!

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You would never think they are vegan. They still contain cane sugar, white flour and a good amount of non-dairy fat. So they are fully satisfying, without eggs and dairy. Also, the crunchy almonds and the smashed banana taste heavenly good.

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We enjoyed the rolls with homemade raspberry jam, along with a bowl of more raspberries and strawberries. Then we went on for our bike ride through hilly Santa Monica and Brentwood.

How was your Sunday?

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Sunday Breakfast Almond Banana Rolls

Cook Time: 25 minutes

Total Time: 90 minutes

Yield: 8-10 rolls

Sunday Breakfast Almond Banana Rolls

Delicious and sweet vegan rolls, best enjoyed with homemade jam or fruit spread - perfect for your Sunday breakfast or brunch!


  • 1 cup + 2 tsps (250 gram) all-purpose flour
  • ¼ cup (60ml) non-dairy milk (almond, soy, oat, coconut, …), lukewarm
  • 3 Tbsps. (40 gram) Margarine or coconut oil, melted
  • 1 ½ tsps. instant yeast
  • 1 pinch of salt
  • 3 Tbsps (40 gram) sugar
  • 1 ripe banana, smashed with a fork
  • ¼ cup (30 gram) raw slivered almonds, coarsely chopped, then slightly browned in a skillet
  • ½ tsp vanilla extract


In the bowl of your stand mixer, combine all the ingredients and knead until a smooth dough forms. Let rest at a warm place until dough has doubled in size (about 40 minutes).

Divide dough into 8-10 portions and shape them into rolls. Place rolls next to each other into a greased baking pan or a silicone mold.

Let them rise for another 15 minutes. Meanwhile, preheat oven to 390F / 200C.

Bake the mini rolls on the middle rack of the oven for 22-25 minutes until golden brown. Remove from oven and let cool for 15 minutes. Best when served warm!