Selina Naturally Celtic Sea Salt Fine River Salt Description
This beautiful stone ground salt was extracted naturally from a salt spring found inland near Alicante, Spain. The salt has been isolated from outside impurities and preserved in an underground river from Alicante, which is the reason for the remarkable taste. There is no plastic in this packaging. Made with a Nature Flex bag, a 100% compostable cellulose derivative that does not harm the environment.
Directions
Add to any dish to give it a Mediterranean touch and flavor.
Free Of
Additives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: 200
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 574 mg | 23% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Calcium | 5 mg | 0% |
|
| Potassium | 4 mg | 0% |
|
Other Ingredients: Fine salt from natural brinr.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Pear Almond Crisp
[vc_row][vc_column][vc_column_text]This pear crisp recipe is winter in a dish. Juicy, tender pears are gently cooked in a cozy blend of maple syrup, agave and warm spices, then crowned with a buttery, almond-studded crisp topping. Each bite offers a perfect contrast of soft, syrupy fruit and golden, flaky crumble, with hints of lemon zest and pumpkin spice that elevate the flavor. Serve it straight from the oven with a dollop of whipped maple cream for a comforting dessert that feels both indulgent and wholesome.
Pear Almond Crisp
Dry Ingredients (Crisp Topping)
- 1 tsp. sea salt
- 3/4 cup sliced almonds
- 1/2 cup sprouted rolled oats
- 1/2 cup almond flour
- 1/2 cup unbleached all-purpose flour
- 1/2 cup brown sugar
- 1-1/2 tsp. pumpkin spice
- 8 Tbsp. butter (cut into small cubes)
- 1/2 lemon (zested)
Wet Ingredients (Pear Filling)
- 1/4 cup agave nectar
- 1/4 cup maple syrup
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 6 pears (peeled and sliced)
- 2 cinnamon stick
- 2 Tbsp. corn starch or arrowroot
- 1/2 lemon (juiced)
- 1/4 cup water
- Preheat oven to 375 degrees F.
- Add pears to saucepan with lemon juice, lemon zest, cornstarch, vanilla, salt, 1 Tbsp. butter, agave or maple syrup and 2 cinnamon sticks. Cook 10 minutes on medium heat, then set aside. (Note: Cook pears until juices thicken into a sauce, careful not to overcook them.)
- In medium bowl, add oats, almond flour, sliced almonds, butter, brown sugar, vanilla, lemon zest, salt. Using your hands, combine ingredients into a crumbled texture and set aside.
- Prepare baking pan or dish by buttering or spraying with avocado oil to prevent sticking. Pour semi-cooked pears with their juices, then add toppings to cover pears.
- Bake 30-35 minutes or until golden, depending on your oven.
- Serve with whipped maple cream.
- Use cold butter for a flaky texture. Melted butter makes the topping softer.
- Grab these ingredients and more at Vitacost.
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