I was experimenting the other day and made a fun cake that I wanted to share.
You see, I am trying to eat less gluten right now as I find that it tends to slow me down this time of year so I was thrilled to find a recipe for a great cake in “Where Womean Cook” magazine that I’ve adapted to fit what I had in the house and my lazy, dump and stir baking habits.
Lots of fruit, lots of protein and even better the next day 🙂
I’m still painting furiously so this post will be short but very sweet (pun, totally intended). I thought that I’d be done by now but once I did the back stairwell then the rest look pretty shabby so…well, you know how it goes.
Take 2 medium pear and grate them add; 1 mashed banana, 1/2 cup maple syrup and 2 T. lemon juice.
Stir in: 1 cp chickpea four, 1 cup amond meal, 1/2 cup potato starch, 1 T. baking powder, 1 tsp. baking soda and 1/2 tsp cinnamon. Stir until JUST combined.
Pour into a 9 inch springform pan and top with a fan of pears.
Bake at 330 for approximately 40 minutes.
This is a super dense cake that is REALLY filling. Being a good Ottawa Valley girl I topped my piece with more syrup.
Happy eating 🙂