Spiced pear and blueberry skillet cake
- 2 pears, cored and cubed
- 1 Tbsp honey
- ¼ tsp cinnamon
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- 1 Tbsp butter
- ⅔ cup frozen or fresh blueberries
- Batter
- ¼ cup each almond meal, coconut flour, brown rice flour
- 1¼ cup milk
- 2 Tbsp butter or coconut oil
- 1 egg, lightly whisked
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 heaped Tbsp coconut sugar
- ½ tsp vanilla
- Preheat oven to 200 C | 390 F
- Heat butter in ovenproof pan over medium to high heat.
- Add pear and fry a few minutes until starting to brown on each side.
- Add coconut sugar and cook until golden brown. Stir through spices. Remove from heat and stir through spices to coat.
- To make the batter, add all the dry ingredients to a mixing bowl and then whisk in the wet ingredients.
- Scatter the berries over the pears and then pour over the batter. Bake in 200 C oven 25 - 30 minutes or until a skewer comes out clean.
- Serve topped with fresh berries and coconut yoghurt or whipped coconut cream.
Recipe by to her core at http://tohercore.com/spiced-pear-blueberry-skillet-cake/
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