This gluten-free chai-spiced pear skillet cake is a delightful combination of warm spices and juicy pears, perfect for a cozy dessert or breakfast treat. The almond flour and gluten-free oat flour create a tender crumb, while the chai spices add a fragrant and comforting flavor.
Ingredients: 1 cup almond flour. 1/2 cup gluten-free oat flour. 1/4 cup tapioca flour. 1/4 cup coconut flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup almond milk. 2 ripe pears, thinly sliced.
Instructions: Warm the oven up to 175F 350C. Baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and oat flour should all be mixed together in a large bowl using a whisk. Melt the coconut oil in a different bowl and whisk in the eggs, vanilla extract, and almond milk. Mix the dry and wet ingredients together until they are just barely mixed. Put batter into a 10-inch skillet that has been greased. Put sliced pears on top of the baking mix. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down a bit before cutting it up and serving it.
Prep Time: 15 minutes
Cook Time: 30 minutes
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