This Pear and Date Skillet Cake whips up in a Blender and happens to be gluten-free, refined sugar-free, and dairy free! Served with a drizzle of homemade date syrup, each mouthful is a truly decadent experience!
Ingredients
PEAR & DATE SKILLET CAKE
- ¼ cup homemade pear butter
- 3 eggs
- 8 dates soaked in warm water for 30 minutes
- ¼ cup coconut oil melted
- ½ cup buckwheat flour
- 2 teaspoons baking powder
- 1 pear sliced
- 1/4 teaspoon of salt
DATE SYRUP
- 2 cups dates
- 1 cup water
Instructions
PEAR AND DATE SKILLET CAKE
- Preheat oven to 350
- Place ALL the ingredients (pear butter, eggs, dates, coconut oil, buckwheat flour, baking powder, and salt) into a blender, and pulse till well incorporated and dates are broken down
- Pour/scrape into a skillet
- Place pear slices on top and bake for 30 minutes
DATE SYRUP
- Simmer dates in water for 30 minutes, then mash up the dates and using a cheesecloth, strain the dates from the liquid, reserve the liquid, store in an airtight container in the fridge, and use as needed.
PEAR BUTTER
- Place all ingredients in a saucepan and simmer over a low flame for 25-30 minutes. Puree and use as needed in baking and topping yogurt, etc.
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Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 63g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 9g | Sugar: 44g
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