This is the easiest, quickest cake I've ever made and it's totally gluten free (yey for happy tummies!) Not only that but it is also diary free and refined sugar free.
It's no mess because you only use one pot and it looks and tastes divine.
Enjoy
Love River
Ingredients
- 1 Tsp Vanilla essence
- 1/2 Tsp Baking powder
- 2 Small eggs or 1 larger egg
- 1 Packet (100g) Almond meal
- 1/2 A Large pear
- 1/3 Cup Honey
- 1/3 Cup Coconut oil
Method
- Preheat oven to 170°c
- Melt coconut oil in a pot on a medium heat
- As soon as it's melted (don't let it get too hot) take it off the heat and mix in the honey
- Line a bread shape cake pan
- Add all the other ingredients except the pear and mix well
- Slice the pear thinly. You can take the skin off if you prefer but i like to leave it on because there is a lot of nutrients in the skin and it goes soft through the cooking process
- Pour half of the mixture into the cake pan
- Arrange the sliced pear over
- Pour the remaining mixture on top and if you have any left over pear you can throw some on. I'm not into perfection, just get it on there. :)
- Cook for about 40 minutes until golden brown
- Cool and serve with a nice hot cuppa
Variation Update!
I threw some frozen raspberries into the mixture and then a few pear slices just on top, which i first soaked in a little frangelico. Mmmmmm....
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