Pomegranate Pear Clafoutis

Four eggs

1/4 C - honey or maple syrup

1/2 C heavy cream or canned coconut milk

1/2 C melted butter

1 tsp vanilla extract

1/3 C Honeyville blanched almond flour

1/2 tsp ground cinnamon

1/4 tsp sea salt

Four large pears peeled (I leave the peel on ⅔ of them) and sliced

Directions: 
Butter a nine-inch pie pan. (I use a stoneware pie pan with a fluted edge)

Whisk together honey, eggs, cream, butter, and vanilla.

In another bowl, mix all dry ingredients.

Whisk the contents of both bowls together.

Lay the pears in the pie pan and pour the mixture over the top. 

Cook for 45-55 minutes at 325 degrees.

As it cooks, the consistency of the cake and the custard will be created. The fruit rises to the top, and it is just beautiful. We like to let it cool and then sprinkle fresh pomegranate seeds.

Coconut whipped cream topping:

One 1 5 o z can full-fat coconut milk
1 tsp stevia or more to taste (optional) 
1 tsp vanilla or more to taste (optional)

Directions:
Place a can of coconut milk upside down in the refrigerator and leave it to chill thoroughly. (It is recommended that you leave it overnight.) All the coconut water will have separated. Drain the liquid, and scoop out the firm layer of coconut cream that has solidified at the bottom of the can. Place the cream in a stand mixer or a large bowl. Whip the coconut cream on high for 3-5 minutes.

Add a generous dollop and enjoy. 

For more information on the benefits of pears and how they help you hold onto your magnesium levels check out this video. 

https://www.youtube.com/live/eoWRQUjIclg?si=vt3f1P0OLDgKL6Y0

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