Ingredients

1 1/3 cups almond flour

2 fresh Bartlett pears, sliced

10 dates

2 large eggs

2 Tablespoons grass-fed butter/palm shortening

1/2 teaspoon vanilla

1/4 teaspoon baking soda

pinch of salt

cinnamon to garnish

1. Preheat oven to 350 degrees.
2. Combine almond flour and dates together and mix until well combined.
3. Add the rest of the ingredients into the food processor and mix well.
4. Fill 6 greased mini cake/tart pans 3/4 of the way full.
5. Top with fresh sliced pear & sprinkle tops with cinnamon.
6. Bake in preheated oven for 15-20 mins

Photo contest winner of the 2016 IFBC Farm-to-Fork Excursion Photo Contest

Recipe courtesy of Kendra of Paleo Paparazzi