Hibiscus poached pear cake
Wet Ingredients:
100 g coconut sugar
100 g coconut oil
1 tbsp ground cinnamon
1/2 tsp vanilla
pinch of salt
3 tbsp flaxseed flour + 9 tbs of water (1 tbs flaxseed+ 3 of water= 1 egg)
1/2 cup nut milk
2. Preheat oven to 160 C, grease a loaf pan with coconut oil, or line it with parchment paper.
3. Mix the above ingredients in the stand mixer until well combined. Add the flaxseed "egg" little by little.
4. Then add,
Dry Ingredients:
1.5 tsp baking powder
120g gluten-free flour
5. Mix well.
6. Add the dry ingredients to the wet while the ingredients are well incorporated. Add the whole 3 pears to the cake and bake for 45-48 or until fully cooked. Be mindful that 1/2 way you might need to cover with aluminum foil so that the pears won't burn.
7. Remove from the oven and let it cool before removing it from the pan.
Hibiscus Poached Pears:
2 tablespoons of hibiscus flowers
2 cups of water
2 pears. I used red bartlett because it is very juicy and extremely sweet. When poached it almost melts in your mouth.
1 teaspoon vanilla extract
In a saucer boil the water with the hibiscus flower and add the vanilla extract and poach your
