Reduced carbohydrate/no added sugar pear and carrot cake

The quantity of carrot is quite low, so this recipe may be suitable for some people on low-salicylate diets. The cake is soft, and breaks easier, probably because it contains a lot of pear - it can be easier to manage if refrigerated overnight. If the gluten-free flour mix has no added sugar the cake will also contain no added sugar. Some gluten-free mixes do contain dextrose although likely in small enough quantities to be insignificant.

Ingredients

30g buckwheat flour

30g gluten-free self-raising flour mix

2 tsp psyllium husks

¼ tsp citric acid

Pinch salt

60g non-dairy margarine

1 medium carrot, peeled and grated, about 70g

2 eggs

300g peeled diced pear

 

Method

1. Preheat oven to 180 degrees Celsius, or 160 degrees fan-forced. Grease and line a 10x3 inch bar tin (I think this converts to 25x8 cm).
2. Combine dry ingredients in bowl and mix well. Add margarine, carrot and eggs and stir to blend. Add pear and combine.
3. Spoon into prepared tin and smooth top.
4. Bake for approx. 30 mins until cooked through.
5. Allow to cool for at least 10 minutes in the tin.