PEAR + MULBERRY CAKE (GLUTEN-FREE.. etc)

PEAR + MULBERRY CAKE

DRY INGREDIENTS
100g coconut flour
250g steel cut oats
1 tsp baking powder
1 tbsp cinnamon
¼ tsp sea salt
60g dried mulberries
(or apricots)

WET INGREDIENTS
1 egg, beaten
360 ml oat/coconut milk
2 ripe bananas
3 tbsp maple
Orange blossom
2 pears

METHOD
1. Preheat oven to 200C.
2. Combine dry ingredients well in a large bowl.
3. Mash banana in medium bowl and add remaining wet ingredients. Stir well.
4. Core + finely slice 1 pear. Save for decoration.
5. Core + cube the other pear and add to wet mixture.
6. Add wet mixture to dry ingredients and combine well until a sticky dough forms.
7. Transfer mixture to a square baking tin lined with grease proof paper and decorate with slices of pear.
8. Bake in oven for 45 minutes or until golden.
9. Serve hot or cold with custard, coconut yoghurt or fresh banana ice cream!