REAL, FRUGAL, HEALTHY, and FUN!!!
It was my little Sam’s birthday today. He turned 5. He’d chosen a cake that was not paleo, and not even gluten-free. I was ok with that. After all, it was his birthday. He’s a healthy little guy, and I don’t restrict my boys from any foods. I simply try to encourage a mindfulness. I teach them that some things can be eaten more freely, and some things are meant to be treats. They have a pretty good grasp, so when he chose his cake, I didn’t try to talk him out of it. I simply made my own dessert to enjoy at birthday cake time so I wouldn’t be left out.
I have a bunch of pears. They’re such a good price this time of year. I really wanted to make something with them. I’d had this cheddar pear pie several years ago. It was amazing. So amazing, I still remember it! I thought something like that sounded good. I happened to have nutritional yeast on hand. Nutritional yeast is great for giving things a cheesy flavor. I hadn’t tried it in a dessert before. It was a little risky. Luckily, it paid off. I ended up making a pear cobbler, with a cheddary-maple sauce syrup and used a spin-off of my English muffin bread recipe to top it. It was soooo good!
3 Tbsp + 1 Tbsp full-fat coconut milk, separated
3 Tbsp + 1 Tbsp maple syrup
2 Tbsp butter
1/2 Tbsp nutritional yeast
1/2 Tbsp lemon juice
2 Tbsp coconut flour
1/8 tsp baking soda
1/2 tsp cinnamon
Directions: Preheat oven to 350′. Chop pear into bite-size pieces and place in a 6″ round cake pan. Combine 3 Tbsp coconut milk, 3 Tbsp maple syrup, butter, nutritional yeast, and lemon juice in a small saucepan. Heat just long enough that butter melts and you’re able to thoroughly mix ingredients. No need to boil. Pour syrup mixture over chopped pear. In a small bowl, combine the coconut flour, eggs, 1 Tbsp coconut milk, baking soda, 1 Tbsp maple syrup, and cinnamon. Mix well. Pour batter over chopped pears and syrup. Bake for 25 minutes. Allow to cool slightly before serving. Enjoy!