Don’t you just love dessert for breakfast? Maybe it’s just me.
Regardless of what time you eat this in your day, the sauce is still gooey, the cake still fluffy, the pear still juicy. Yes, I know pear is a comparatively high-fructose fruit, but it doesn’t contain as much as apple. I figure I can still enjoy it now and again. Got to live life on the edge, right?
This contains plentiful nutrients – protein from egg, fibre from coconut flour and pear, as well as copper and Vitamins C and K from this sweet fruit.
This recipe can be gluten-free, dairy-free, and nut-free.
Serves 1
Preparation time: 5 minutes
Cooking time: 4 1/2 minutes
Ingredients:
– 1/2 pear, diced
– 1/2 teaspoon cinnamon
– 1/3 teaspoon mixed spice
– pinch ground ginger
– 1 egg
– 3 Tablespoons milk of choice
– 2 Tablespoons coconut flour
– 2 Tablespoons cocoa powder
– 1 teaspoon dextrose, or to taste (I used less)
– pinch salt
– pinch instant coffee powder (I used decaf)
– splash vanilla essence
– 1/2 teaspoon baking powder
– 1 Tablespoon cocoa powder, extra
– 1/2-1 teaspoon dextrose, extra
– splash boiling water
Method:
1. Combine the pear with spices in a microwave-safe serving bowl. Microwave on high power, uncovered, for 2 minutes.
2. Meanwhile, mix together the remaining ingredients (except extra cocoa/ dextrose/ water) in a small bowl. Spread onto the cooked pear, then microwave for 1 1/2 minutes.
3. Mix together the remaining cocoa, dextrose, and enough water to form a thin sauce. Drizzle over the waiting, gooey-bellied cake, and enjoy! 🙂
