Imagine a light, flavorful almond cookie combined with the simple sweetness of pear and the robust tang of blackberries. That’s the idea behind this European inspired treat that’s perfect for brunch or with a nice cup of tea. P.S. Collagen goes great in that tea too :)
- Serves: 6-8
- Time: 15-20 minutes prep, 35-45 baking time
Ingredients
- 1 teaspoon coconut oil
- 1 large or 2 small ripe pears, peeled, cored, and sliced
- 1 tablespoon honey
- 2 teaspoons arrowroot starch
- 1 cup blanched almond flour
- 1/2 cup gluten-free flour blend
- 1/3 cup Great Lakes Collagen Peptides
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 cup canned coconut milk (full fat)
- 1 large egg
- 1/3 cup honey
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup fresh blackberries
- Sliced almonds, for garnish (optional)
Directions
- Preheat the oven to 350ºF. Line an 8-inch cake pan with parchment paper.
- Heat the oil in a large skillet over medium heat. Add the pear and cook, stirring occasionally, for 2-3 minutes. Add the honey and starch. Stir for 1-2 minutes. Remove from heat.
- In a large bowl whisk together the almond flour, gluten-free flour bland, collagen, cinnamon, and baking soda.
- In a separate bowl whisk together the coconut milk, egg, honey, lemon juice, and vanilla.
- Pour the wet ingredients into the dry and stir to combine thoroughly.
- Pour into the prepared pan. Scatter the pears and blackberries over the top.
- Bake for 35-45 minutes or until golden brown and a toothpick inserted comes out clean. Cool completely in the pan before serving.
