Crazy 6am bake storm - Gluten Free Spiced Pear and Chia Slice Cake
I woke up early yesterday and had this urge to bake. I don't know what it was. Perhaps it was the fact Albert was still asleep or perhaps it was because I had an overwhelming need to have my house smelling of warm spices. I love cinnamon and nutmeg. The smell of it gives me comfort and warmth on cold Winter days. I admit also that I have stocked up on cinnamon more so for the last few years after research has found that it quells sweet cravings. I honestly believe it does.
As we had playgroup yesterday morning, I made two cakes and took one along to share. Both the children and adults enjoyed it and after the compliments I received and the requests for the recipe, I am posting it on the blog with confidence that it is a winner.
The cake is simple to make, moist and sweet - with no refined sugar added. Plus it doesn't create a huge mess by using loads of utensils and machinery. This is something high in priorities when I know my child is about to wake up and want my undivided attention.
So, you will need a food processor and one square OR round tin. It is up to you because it can be eaten as a slice or a cake.
This cake provides slow release energy, great for children's lunch boxes or pre and post workout snacks. Wholesome food using lots of natural goodness and no refined sugar!
Gluten Free Spiced Pear and Chia Slice Cake
- 1 1/2 cup LSA (Linseed, Sunflower seeds, Almonds - buy this already ground up from health food stores)
- 3 free range eggs
- 3 ripe bananas
- 1 tsp vanilla
- 1/4 cup chia seeds
- 1/2 cup coconut oil
- 1/4 cup rice malt syrup
- 1/2 cup dessicated coconut
- 1/2 cup coconut flour
- 2 tbs maca powder (optional)
- 1 tsp baking powder
- 1/2 cup water
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 ripe pears (any variety will do)
1. Start by pre heating your oven to 160 C and lining the tin you wish to use.
2. Place the LSA, eggs, bananas and vanilla in the food processor. Blend well until it forms a batter.
3. Add the chia seeds, coconut oil, rice malt syrup and dessicated coconut. Blend until well combined.
4. Add the coconut flour, maca powder, water and baking powder. Pulse slowly and then blend until mixed through.
5. Leave the mix in the food processor for 10 minutes so the coconut flour can absorb the water.
6. Whilst you wait, prepare the pears. I did not peel mine but it is your choice. Take the core out of both pears and cut into pieces of equal size.
7. Once ten minutes is up, transfer the mix to your prepared tin. Smooth over with a spatula and add the pear to the top. Sprinkle cinnamon and nutmeg evenly over the pear.
8. Place in the oven for 1 hour. to make sure it is ready, test with a skewer.
9. Once out of the oven leave for 10 15 minutes. Then turn out onto a wire rack.
NOTE: This cake will keep in an airtight container for 5 days in the fridge - best served at room temperature. It will also freeze for up to 3 months.