Ingredients:

  • 1½ cups (190g) almond flour
  • ½ cup (65g) oat flour
  • ½ cup (115g) maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) ground cardamom
  • ¼ tsp (1g) salt
  • 1 tsp (5ml) vanilla extract
  • 2 large (400g) ripe Bosc or Anjou pears, peeled, cored, and thinly sliced
  • 1 tbsp (15ml) melted coconut oil
  • 1 tbsp (12g) coconut sugar

Instructions:

  1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.
  2. In a large bowl, whisk together 190g almond flour, 65g oat flour, 5g baking powder, 1g ground cardamom, and 1g salt until no clumps remain.
  3. Pour in 115g maple syrup, 80ml melted coconut oil, and 5ml vanilla extract; stir until the mixture is smooth and well-combined.
  4. Spread the batter evenly into the prepared 9-inch pan using a spatula.
  5. Carefully lay the 400g sliced pears on top of the batter in a concentric circular pattern, pressing them slightly into the batter.
  6. Brush the tops of the pears with 15ml melted coconut oil and sprinkle with 12g coconut sugar.
  7. Bake for 40–45 minutes until the edges pull away slightly from the pan and the top is a deep mahogany-colored gold; a toothpick inserted in the center should come out clean.