Ingredients:
180 grams nuttelex
2/3 cups of brown sugar
2 large pears (cut into thin slices)
3 eggs
1 teaspoon nutmeg or cinnamon
3/4 cup almond meal (can use gluten free SR flour if needed)
1 cup SR flour
1/3 cup rice milk
Method:
Preheat oven to 180 degrees and grease springform cake tin
Melt 60 grams of butter and brown sugar in saucepan over low heat
Pour into base of tin
Arrange pears in a fan-like fashion in the bottom of the tin
Cream nuttelex and sugar for 2-3 minutes, then add remaining ingredients and mix until combined
Pour mixture over pears and bake for 50-60 minutes