Oh joy! Spontaneity never tasted so good and in such a short space of time. Feeling a little fruity I had the time and the brainwave to make a fruity slice cake using my favourite gluten free, primal friendly ingredients.
Oh what a pear! I have taken to refrigerating mine and eating them whilst they are still firm. I find the sugar is not quite as refined and the flavour is fresher and cleaner…more crisp. This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, and a very good source of Dietary Fiber. A large portion of the calories in this food come from sugars; however, since I am using pear as an alternative to sugar, I can be forgiven for having it in this yummers recipe.
On we move to a lovely little ingredient with many a health benefit. The sesame seed. It is one of the first oil seeds known to humankind; they are used in culinary as well as in traditional medicines due to their nutritive, preventive, and curative properties. It is a sources of phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties. Awesome!
- 2.5 cups Almond flour
- 1 cup Dessicated coconut
- 1/5 cup Sesame seeds
- 2 Eggs (whisked)
- 1″ knob butter
- 1 Comice pear (chopped into small chunks)
- pre-heat fan assisted oven to 170°c
- Measure and mix all dry ingredients in a mixing bowl.
- Rub in the butter, then fold and mix in the whisked egg.
- Add the chopped pear, mix well.
- Pour into a butter greased baking tray (mine is a small shallow 10cm dia.)
- Place on the middle shelf of the pre-heated oven for 15-20 minutes until a lovely golden colour. Tap the centre and if ‘hollow’ tip out onto a drying rack.
- Slice and enjoy!
Storage: Can be stored in an airtight container in the fridge for up to 3 days (Warning: it may not last that long as it tastes so moreish).
Enjoy Munchykins! x