1 1/4 cup almond meal
1/4 cup gluten-free oatmeal
1/2 teaspoon gluten-free baking powder
1 egg beaten
1/4 cup maple syrup
2 tablespoons of coconut oil, melted
1 teaspoon of vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon almond extract
1 1/2 (16 ounce) cans of pear halves, drained and spotted dry
Preheat oven to 175 degrees. Grease the bottom of the cake pan with a removable base and lay out with parchment paper.
Mix almond flour, oatmeal and baking soda in a bowl.
Whisk egg, maple syrup, coconut oil, vanilla extract, salt and almond extract in another bowl. Add the almond flour mixture until a sticky dough is formed.
Press the dough