This Gluten Free Pear and Cinnamon Breakfast cake is would make a beautiful addition to any winter brunch menu. Its also great for breakfast and delicious with a cup of cofee in the afternoon.
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PEAR + CINNAMON BREAKFAST CAKE RECIPE
2 ripe pears, cored and chopped
The zest from one orange (preferably organic)
2 tbsp fresh orange juice (from the same orange)
1 cup roasted and unsalted almond butter
¼ cup honey
2 eggs
1 tsp of vanilla beans (or 2 tsp vanilla extract)
1 tbsp cinnamon
1 tsp fresh ground nutmeg
½ tsp salt
Directions:
Pre-heat oven to 350 In a food processor combine one pear, orange zest, orange juice, and almond butter and pulse until everything is well combined.
Add in honey, eggs, vanilla, cinnamon, nutmeg, and salt and once again pulse until combined.
Pour batter into an 8×8 glass pyrex dish that you have coated with cooking spray. Sprinkle the remaining pear over the batter and then use a spatula to gently push the pears under the surface. Bake at 350 for about 30 minutes.
Top with a dollop of fresh whipped cream or some Greek yogurt. Enjoy! Makes 9 servings.
Nutrients for one piece: Calories: 236; Total Fat: 17g; Saturated Fat: 1.1g; Cholesterol: 40mg; Carbohydrate: 19.1g; Dietary Fiber: 4.2g; Sugars: 12.8g; Protein: 8.7g
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