Pear Teacake (Vegan & Gluten Free)
Gluten, Dairy, Nut, Egg and Refined Sugar Free
INGREDIENTS:
- ¾ cup packed grated pear (appox 1½ pears)
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 135g (1 cup) coconut sugar
- 60g (¼ cup) extra virgin olive oil
- 2 teaspoon vanilla
- 210 g (1¾ cups) gluten free flour
- 1 teaspoon bicarbonate soda
- ½ teaspoon baking powder
- 1½ teaspoon ground cinnamon
- pinch salt
- 1 additional pear (peeled, seeded and cut into 12 wedges)
METHOD:
- Preheat oven to 180 degrees.
- Peel and grate pear, squeezing out excess juice.
- Adding in coconut milk, olive oil, vanilla and apple cider vinegar with the grated pear and sit aside.
- Into a mixing bowl add all other ingredients, except pear wedges, and combine.
- Add in liquid mixture and stir until just combined (over stirring will cause teacake to become tough).
- Pour mixture evenly into a slice tray, placing a wedge of pear on top of cake mixture.
- Bake in oven until golden for 30-35 minutes.
- Remove from oven and allow to cool for 10 minutes before removing from tray and cooling on an airing tray.
- Cut into bite sized pieces.
- Store in an airtight container in the fridge or freezer.
- Sprinkle with cinnamon sugar before serving with whipped coconut cream and berries. (**see notes for cinnamon sugar)
NOTES:
* I use a slice tray that is 30cmx18cm.
** Make your own cinnamon sugar by mixing together 1 tablespoon ground cinnamon and 1/4 cup of coconut sugar (or sugar of choice).
*** This recipe freezer well. Put a frozen piece of this in with your lunch and it will be perfect by the time you go to eat it.