Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla.
Preparation : 20 min.
Cooking time: 25 min at 180°C.
For 1 cake of 6 portions
STEP 1: INGREDIENTS
- 1 large comice pear or 2 small pears
- 2 tbsp rice or buckwheat flour
- 80g chestnut flour
- 1 heaped tbsp potato starch
- 60g of almond powder
- 1 handful of flaked almonds + a little for the topping
- 4 tbsp of carob
- 1 tsp baking powder (bicarbonate)
- 40g of coconut sugar
- 3 organic eggs or 1 flax egg (1 tbsp flax and 8 cl water)
- 2 tbsp melted coconut + 1 for oiling the mold
- 2 pinches of salt
- 1/2 vanilla pod or vanilla powder
- optional: 1 tsp cinnamon
STEP 2: RECIPE
In a bowl prepare the flax eggs, i.e. 1 tbsp of flax seeds (ground) & 3 tbsp of water or vegetable milk and leave in the refrigerator so that the flax gels.
In a mixing bowl, pour the dry ingredients passed through a sieve and mix well, pour in the flax eggs (or organic eggs), the coconut oil.
Peel your pear, cut it into more or less coarse cubes and add them to the preparation, mix well.
Pour your preparation into a previously oiled mold and place in the oven for around 25 min at 180°C. Enjoy hot or cold!
