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



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

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