realistic recipes for a nutritious kitchen

Gluten-Free Pear Snack Cake

Gluten-Free Pear Snack Cake

Gluten-Free Pear Snack Cake – Clean & Delicious®

This cake was inspired by the ingenious Elana from Elana’s Pantry.

Elana has a magical ability to create just about any baked good you can imagine sans the flour (although she doesn’t stop at baked goods!).

Her secret?!

Almonds!

Unbelievable, but true, Elana can make anything from cupcakes, biscuits, breads. cookies and more basing her recipes around almond butter and almond flour. It’s really quite unbelievable if you ask me – but I’ve made several of her recipes and can assure you that they are delicious (and I am not even gluten-free!)

If you don’t believe me, go check out her blog and once you see what I mean, you’ll proabably do as I did and run off to buy her cookbook (the Tropical Chocolate Chip Cookies are TO DIE FOR).

On another note, I was so excited to be feeling better (FYI I have finally made it to the second trimester- yahoo!) that when I got to the farmers market I loaded up on tons of seasonal fruits and veggies.  I mean TONS!  (Have I ever mentioned that I can have a bit of an all-or-nothing personality? I mean you don’t spend 10 years of your life on and off diets and yo-yo dieting if you don’t – they kind of go hand in hand).

So let’s just say that after about 8 weeks of doing nothing in the kitchen I was ready to go to all in!

My point?  I had a handful of ripe pears (and other ingredients!) that I needed to use ASAP and had “snack cake” on the brain.

I wanted something not too sweet and not too heavy that would hit the spot while being a nourishing treat for me and my family! And that’s when I found Elana’s Cinnamon Apple Cake.

I made a few tweaks - I swapped the apple for pear, added a diced pear for a little texture, cut back on the cinnamon and added a bit of nutmeg and orange zest. But the body of the cake was just as Elana suggested; almond butter, eggs, cinnamon, and a kiss of agave.  So nutritious I dare to even call it cake!

Not only did my husband and I love this cake but Katie gobbled it up too!  And with an ingredient list like this one, I was happy to serve her cake for breakfast!

If you feel like being a bit indulgent, I highly suggest some fresh whipped cream right on top – but if you are keeping things super clean, a bit of Greek yogurt will certainly do the job!

Gluten-Free Pear Snack Cake

Yield: 9 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 2 ripe pears, cored and chopped
  • The zest from one orange (preferably organic)
  • 2 tbsp fresh orange juice (from the same orange)
  • 1 cup roasted and unsalted almond butter
  • ¼ cup agave nectar
  • 2 eggs
  • 1 tsp of vanilla beans (or 2 tsp vanilla extract)
  • 1 tbsp cinnamon
  • 1 tsp fresh ground nutmeg
  • ½ tsp salt

Directions:

Pre-heat oven to 350

In a food processor combine one pear, orange zest, orange juice, and almond butter and pulse until everything is well combined.

Add in agave, eggs, vanilla, cinnamon, nutmeg, and salt and once again pulse until combined.

Pour batter into an 8x8 glass pyrex dish that you have coated with cooking spray.

Sprinkle the remaining pear over the batter and then use a spatula to gently push the pears under the surface.

Bake at 350 for about 30 minutes.

Top with a dollop of fresh whipped cream or some Greek yogurt.  Enjoy!

Makes 9 servings.

Nutritional Analysis

Calories: 236; Total Fat: 17g; Saturated Fat: 1.1g; Cholesterol: 40mg; Carbohydrate: 19.1g; Dietary Fiber: 4.2g; Sugars: 12.8g; Protein: 8.7g

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5 Responses to “Gluten-Free Pear Snack Cake”

  1. #
    1
    bullet — November 16, 2010 @ 10:18 pm

    Can’t wait to try this! Love the pictures:-)

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    2
    AndreAnna — November 16, 2010 @ 10:19 pm

    I LOVE that this cake is so adaptable. It was a honor when Elana picked my recipe up to put her on twist on it and now it’s making the rounds in so many forms! This looks delicious and I haven’t made anything with a pear yet this season, so this may be it!

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    3
    Cara — November 17, 2010 @ 12:07 am

    I’ve had GREAT success baking with almond butter and almond flour. In fact, my favorite Passover brownies (and quite possibly my favorite anytime-brownie) is Nigella’s recipe which is made entirely with almond flour. Of course, it’s loaded with butter and sugar and not nearly as healthy as this! I’ve been contemplating more recipes using almond butter or almond flour – I might have to give this a shot!

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    4
    Elena — November 17, 2010 @ 12:08 am

    Dani,

    This is too weird. I thought it was about time to come over and say hello to you after having the pleasure of making your acquaintance at Blogher Food, and then, low and behold, I get here and you have done a big post giving me many kudos. You are so sweet. And I’m glad to hear you are feeling better. My 2 pregnancies were very rough (morning sickness wise) so I have a feeling I know what you have gone through these past few weeks.

    Thanks so much for your kind words!
    Elana

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    Dani — November 30, 2010 @ 12:09 am

    Bullet – Hope you enjoy it! would love to hear what you think:)

    AndreAnna – Thank you Thank you for the initial inspiration! So glad to have found your blog through Elana’s post! The cake was great;).

    Cara – Yum! Are those brownies on your blog? You know I am headed straight over to your site to find out;).

    Elana – That is so funny! Small world:). Thanks for all of your inspiring recipes… this cake was deelicious!

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