Ingredients:

Topping:

• 3/4 cup packed brown sugar

• 1 tsp cinnamon

Base

• 1 1/3 cup flour (I use Bette Hagman's Four Flour Blend gfree mix found here)

• 3/4 cup sugar (or alternative sweetener)

• 1 tbsp baking powder

• 1 tsp xanthan gum

• 1/4 cup coconut oil

• 1 egg ( or one flaxseed egg)

• 3/4 cup almond milk with vanilla flavour

• 2-4 pears, peeled and sliced

Method:

1. Preheat oven to 350, grease 8 inch pie plate

2. Topping: In a small bowl, mix together sugar and cinnamon, set aside.

3. Base: In a large bowl, mix together dry ingredients and then mix in coconut oil with your fingers or pastry blender under resembles coarse crumbs. Add egg & milk and mix well. Spread half evenly in pan. Sprinkly evenly with half of topping mixture. Sprinkle with remaining base.

4. Arrange pear slices over the top of cake, pushing them into the batter. Sprinkle with remaining topping. Bake in preheated oven for 50-60 minutes or until a tester inserted in the centre comes clean.

Note: Gluten free flour blends are great to have on hand to make baking a breeze. I like to take Sunday's to do my prep for the week ahead and it always includes adding a couple flour mixes as each mix is best suited to a certain type of recipe I find. A complete list of amazing blends can be found here. Bookmark it for easy reference!