I wanted to see if I could reduce the honey in the batter by one tablespoon this morning. I also had a couple of pears to use up that I got at the farmer’s market. So everything ready to go. I cut into the pears and they are rotten inside. Doesn’t that just frost you when that happens? They looked just perfect! Ugh!! Improvise – I had a small apple-pear and one very large apple. It’s shopping day. So that’s what went in. All the flavors work. I have always been hesitant making dishes where you start the dish on top of the stove and finish it off in the oven. In the past I just put it into an oven-proof dish. Well I didn’t when I first made this and I put the frying pan into the oven. And yes, I grabbed the handle once it was finished cooking. You know when you set a frying pan down on the stove and then realize the handle needs to be turned in so no one bumps it? Not that my kids are little any more or were even around. Anyway... slip your oven mitt onto the handle, just in case. I wanted a healthy take on a favorite cake, but for breakfast. Why not? I’ve reduced the honey so it’s not too sweet. You could easily use this for dessert too. The challenge is to let it sit for half an hour... 15 minutes works too. I’m hungry; it’s breakfast time and want to eat it. INGREDIENTS
GLAZE
DIRECTIONS
Preheat oven to 350 degrees Mix dry ingredients - almond flour, baking soda, cinnamon, ginger, and salt Mix wet ingredients in another bowl - coconut milk, melted coconut oil, eggs, honey, and vanilla In a oven-proof skillet over low heat, melt butter for glaze. Add honey and cardamom, stirring, to make glaze. Arrange pear slices over honey glaze in any design. Pour the wet ingredients into the dry and mix well to combine. Pour cake mixture over pear slices and slide skillet into oven. Bake for 25-30 minutes. Cool at about 15 to 30 minutes. Loosen the edges and flip over onto a plate.
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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