This is a recipe from Taste of Home magazine that I made better. It was SOOO good. You have to try this one.
Pear Upside Down Cake
1/2 cup butter or coconut oil, melted
1/2 cup coarsely chopped walnuts
1/4 cup sucanat
2 large pears, sliced into thin slices
1/2 cup no sugar added applesauce
1/3 cup agave
1 organic egg, or 1 Tbls ground flax seed mixed with 2 Tbls water
1/3 cup molasses
1 3/4 cup spelt flour
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup warm water
Pour melted butter or coconut oil into a 9 in square baking pan; sprinkle with nuts and sucanat. Arrange pears over nuts.
In a large bowl beat applesauce, agave, egg (flax seed), water and molasses. Combine flour, ginger, cinnamon, salt, baking powder and baking soda; add to wet mixture beating well.
Spread over pears. Bake @ 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
1/2 cup coarsely chopped walnuts
1/4 cup sucanat
2 large pears, sliced into thin slices
1/2 cup no sugar added applesauce
1/3 cup agave
1 organic egg, or 1 Tbls ground flax seed mixed with 2 Tbls water
1/3 cup molasses
1 3/4 cup spelt flour
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup warm water
Pour melted butter or coconut oil into a 9 in square baking pan; sprinkle with nuts and sucanat. Arrange pears over nuts.
In a large bowl beat applesauce, agave, egg (flax seed), water and molasses. Combine flour, ginger, cinnamon, salt, baking powder and baking soda; add to wet mixture beating well.
Spread over pears. Bake @ 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
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