Ginger Pear Cake

Super moist with great fall flavors.

preheat oven to 325 degrees

grease and line with parchment a 9x13x2 in baking dish

melt together in a large saucepan: 

1/4 cup butter

1/4 cup sweetner

remove from heat and add:

2 Tblspoons Ground ginger

1 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp allspice

1 dash of ground cloves

allow to cool

mix in:

1/2 cup dark molasses

1/4 cup cream

1/2 cup yogurt

2 eggs

1 tsp lemon zest(optional)

mix remaining dry ingredients in large bowl:

11/2 cups of flour

(For this one, I used:

3/4 cup almond flour

1/4 cup buckwheat flour

1/2 cup spelt flour)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

gently mix wet ingredients into dry ingredients and fold in 

2 cups pears cut into 1/2-1 inch chunks

pour into prepared baking dish and bake in center of oven for 45 minutes or until toothpick comes out clean

Almond Buckwheat Pancakes

These pancakes are packed with protein.  So they make a tasty and fortifying breakfast.  The recipe is a variation on buttermilk pancakes, but because I rarely have buttermilk in the house, I use yogurt and milk instead.  Serve with a simple berry sauce and greek yogurt, yum.  Or you can always top with butter and syrup, of course!


8-12 Tablespoons butter, melted
2 eggs
1 cup plain yogurt
1 cup milk

1/2 cup almond flour
3/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


Heat pan or griddle to low or medium-low heat.

Mix wet and dry ingredients separately, then combine gently, mixing as little as possible.

Grease pan and make pancakes!  Turn when edges just begin to loose their wet sheen and bubbles form.

Serves 4

Scrumptious!