🔸️1/4 cup rice malt syrup
🔸️2 free-range eggs
🔸️1/4 cup coconut oil
🔸️3/4 cup reduced-fat milk of choice
🔸️1 & 1/2 tsp ground ginger
🔸️1 cup spelt flour
🔸️1/2 tsp bicarbonate soda
🔸️1 cup almond meal
🔸️2 pear, peeled cored and sliced
Preheat oven to 180C and line a 20cm square cake tin with baking paper.
In a bowl, combine rice malt syrup, eggs, coconut oil and milk together, mix well
until nice and creamy.
In a separate bowl, combine the ground ginger, spelt flour, bi-carb, and almond meal, mix well to combine.
Mix the wet and dry ingredients together until just combined.
Spoon mixture into prepared tin and arrange pear slices over the top of the batter.
Bake in the oven for 30 minutes, test with a skewer to make sure it is ready (if the skewer comes out clean, it’s done, if not, bake for a few more minutes until cooked through).
Allow to cool, then slice into 12 portions. One portion is one serve.
Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 2 months.
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