Pear Date Skillet Cake
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!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 2 cups dates
- 1 cup water
- 6 pears
- ½ cup water
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger powder
Instructions
- 1
PEAR AND DATE SKILLET CAKE
- 2
Preheat oven to 350
- 3
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
- 4
Pour/scrape into a skillet
- 5
Place pear slices on top and bake for 30 minutes
- 6
DATE SYRUP
- 7
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.
- 8
PEAR BUTTER
- 9
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.