The harvest has been abundant here in Kelowna for fruits and vegetables this year. And we're so lucky to know a number of organic farmers and orchardists to share the bounty with us.
Recently we brought a lot of pears home from our friends at Claremont Ranch Organics, and, as pears can do, they all seemed to ripen at the same time. So we had a lot of ripe pears to do things with.
We always dehydrate some and freeze some for later in the year, but we wanted to do something new with the fresh ones. What came to us was a Pear Cake. We modified our recipe for Banana Oat Pancakes and we really like it. Here's what it looks like being made:
The cake makes a great dessert, of course, but we also love it for breakfast or a snack. It's oil free and sugar free, using only 2 tablespoons of Maple Syrup and some Stevia to sweeten.
Let us know what you think.
To your amazing health,
Connie and Bill
Pear Cake
(This recipe has slightly different portions from what we did in the video because it came out a bit drier than we wanted.)
Dry ingredients
- 1 cup oat flour ( 1 cup rolled oats in a blender on high for 5-10 seconds)
- 1 cup rolled oats
- ½ cup raisins
- 1 tablespoon baking powder
- 2 tablespoons ground flax seed
- 1 teaspoon cinnamon
Wet ingredients
- ½ cup almonds
- ½ cup purified water
- 2 cups pears
- 2 droppers vanilla stevia (I like Sweet Drops Vanilla Crème by SweetLeaf)
- 2 tablespoons maple syrup
- 2 cups pears, chopped, held out to fold in after all ingredients are mixed together.
In a large mixing bowl, whisk all dry ingredients together: oat flour, rolled oats, raisins, baking powder, ground flax and cinnamon. Set aside
In a blender add almonds, purified water, pears, stevia and maple syrup and process on high speed until smooth - about 45 seconds.
Pour the liquid ingredients into the oat flour bowl and mix well until there are no lumps.
Fold in the chopped pears.
Pour into an 8” x 8” baking dish and bake at 350º F for 45 minutes, until it’s nicely browned and a toothpick comes out clean.
This can also be baked in a Bundt pan, a round cake pan or 2 small loaf pans to create a different look... but it’s just as delicious whatever shape it takes!