From NESTLE Makes 8 servings This Cookie-on-a-Stick recipe is a perfect collaboration with the kiddos. They are as much fun to make as they are…
From ARROWHEAD MILLS
A yummy choice for a fall dessert. Best of all, it’s gluten-free and full of farmhouse fall flavor!
INGREDIENTS
1 pear
1/4 cup brown sugar
3 eggs
3/4 cup sugar
3/4 cup safflower oil
3/4 cup rice milk
2 teaspoon almond extract
1/2 cup ARROWHEAD MILLS Brown Rice Flour
1/3 cup ARROWHEAD MILLS Millet Flour
1/3 cup tapioca starch
2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon xanthan gum
DIRECTIONS
1.Slice pear into thin strips, scatter in bottom of 9” x 13” baking dish. Sprinkle brown sugar over pear slices, slide tray into oven and heat to 350 degrees.
2.In medium bowl, whisk eggs and sugar until light and slightly thickened.
3.Whisk in oil, milk, and almond extract.
4.Stir dry ingredients into wet mixture, make sure to scrape sides and incorporate everything.
5.Remove pear dish from oven, pour batter over fruit, and put tray back in oven.
6.Bake for 25-30 minutes, or until cake is golden brown on top.
7.Let cool for five minutes, then place cutting board on top.
Find this recipe and more holiday treats at arrowheadmills.com
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