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Ingredients
US|METRIC
4 SERVINGS
- 2 pears (medium peeled, cored and diced, this makes around 1 cup)
- 1 tsp. vanilla extract (real)
- 1/2 cup rice bran oil (or sunflower oil)
- 1 cup brown rice syrup (or maple syrup, I used half a cup of each for this recipe)
- 3/4 cup flour (eczema friendly, choice, Sarah uses spelt flour and I trialled this with an all-purpose gluten-free flour mix and both work well. NOTE: the final batter should not be too runny and this may depend on the type of flour used. If the final mixture is too runny, add about 3-4 extra tablespoons of flour to help thicken it up)
- 5 Tbsp. carob powder (roasted)
- 1/4 tsp. sea salt (good quality, such as Celtic sea salt)
- 3/4 tsp. gluten free baking powder (this was not in the original recipe; however, I found it helped the mixture to rise a little)
- 1/4 cup carob (optional)
- 3 raw cashew nuts (optional)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium320mg13% |
| Potassium210mg6% |
| Protein3g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber7g28% |
| Sugars29g |
| Vitamin A0% |
| Vitamin C6% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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