Upside Down Gingerbread Pear Cake (AIP, Paleo

• Gluten free

• Produce

  • 1 3/4 tsp Ginger
  • 1 Pear, thin

• Canned Goods

  • 4 tbsp Applesauce

• Condiments

  • 17 tsp Honey
  • 1 tbsp Strap molasses, black

• Baking & Spices

  • 1/4 cup Arrowroot flour
  • 1 tsp Baking soda
  • 1 1/4 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1/3 cup Palm shortening
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 tsp Coconut oil

• Desserts

  • 2 tbsp Gelatin

Found on eathealthrive.ca

Ingredients

• For the Upside Down Pears:
• 1 pear, peeled, cored and sliced thin
• ¼ tsp. cinnamon
• ¼ tsp. ginger
• 1 tsp. coconut oil, melted
• 1 tsp. honey
• For the Gingerbread Cake:
• ½ c. coconut flour
• ¼ c. arrowroot flour
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 tsp. cinnamon
• 1 ½ tsp. ginger
• ⅓ c. palm shortening, melted (liquid measure)
• 1 tbsp. black strap molasses
• ⅓ c. honey
• 4 tbsp. applesauce
• 1 tsp. apple cider vinegar
• 2 tbsp. gelatin, plus ½ c. water (to make two gelatin eggs)

Directions

• Preheat the oven to 350 degrees. Lightly grease and line the bottom of a small 7½ inch round spring form cake pan with parchment paper cut to fit.
• Toss sliced pears with ¼ tsp. cinnamon, ¼ tsp. ginger. 1 tsp. coconut oil and honey.
• Arrange pear slices in a circular pattern at the bottom of the cake pan.
• In a small bowl mix together the coconut flour, arrowroot flour, baking soda, salt, cinnamon and ginger.
• In a larger mixing bowl with electric mixer combine the ⅓ cup melted oil, molasses, honey, and applesauce and cider vinegar.
• Put the ½ cup water in a small sauce pan. Sprinkle the gelatin over the water; stir and allow to bloom (soften and start to gel) for 5 minutes.
• While gelatin is blooming, add dry ingredients to wet ingredients and mix thoroughly.
• After the 5 minutes for blooming the gelatin has expired, turn heat to low so that the contents of the saucepan gently melt; this should take no more than 1 minute. Once melted, whisk vigorously until frothy (this is your egg replacer!) and add to cake mix. Combine well. Pour into prepared cake pan. Smooth top gently (see picture above).
• Bake for 45 minutes, until firm in the center.
• Remove from the oven and allow to cool for 30 minutes. After 30 minutes, gently invert and remove cake to allow to cool completely. Cooling overnight is recommended before cutting.
• Serve with whipped coconut cream and extra sprinkles of cinnamon.