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.