(Recipe) Pear-Nut Cake
The Ideal start to your day
Serves 1 Cake
We may sometimes forget that our gut bacteria need plenty of food. Everything we put in our mouths should therefore contain food for our gut bacteria. And especially when it comes to snacks and breakfasts, we sometimes forget that. This week a pear-nut cake, a recipe that provides the best start to your day!
- 200 grams (naked) oatmeal
- 100 grams almond flour (or finely ground mixed nuts)
- 100 grams chestnut flour (or banana flour)
- 100 grams melted extra virgin coconut oil (or partially creamed butter)
- 300 grams ripe pear (if organic, use the peel and all)
- 200 grams sweet potato (raw)
- 2 grams sodium bicarbonate / Possibly some cinnamon, cardamom, vanilla powder or gingerbread.
- 100-125 grams of nuts, seeds (roasted and/or coarsely chopped)
- Possibly 5-10 grams of psyllium (extra fibre)
- Possibly some honey to garnish. But you’d rather do that with some fruit segments or pomegranate seeds for example.
- Put the oats, almond flour and chestnut flour in a bowl and mix well.
- Preheat the oven to 140 degrees and melt the coconut oil/cream butter in a bowl.
- Wash the pears very well and remove the core and any peel. Blend them until they are completely liquid.
- Peel the sweet potatoes and blend or grate them very finely.
- Mix the pear and sweet potato with the bicarbonate of soda and, if necessary, stir in the psyllium.
- Add it to the flour/oatmeal mixture and place it in a cake tin lined with baking paper.
- Level the cake and then sprinkle the kernels, seeds and nuts mixture over it. Press down very well and put your cake into the oven for 30-35 minutes. Make it 40 minutes if you want it really firm. Delicious for breakfast with wedges of orange, kiwi or red fruit.