3/4 cup plus 2 tablespoons coconut sugar, divided
2 tablespoons lemon juice
3 drops Ginger Essential Oil
1 drop Cinnamon Bark Essential Oil
1/4 teaspoon nutmeg
3 cups thinly sliced peeled, ripe pears
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil
1 drop Lavender Essential Oil or 1 teaspoon vanilla extract
3/4 cup almond milk
nonstick cooking spray
2 teaspoons powdered sugar
1/3 cup Gluten Free Flour
1/4 cup brown sugar
2 tablespoons coconut oil
1/3 cup chopped pecans
In small bowl, mix 2 tablespoons coconut sugar, lemon juice, ginger and cinnamon essential oils, and nutmeg. Pour over pears and set aside.
Combine flour, baking powder, and salt. Set aside.
Combine coconut oil and remaining 3/4 cup sugar and mix until well blended. Add eggs one at a time. Beat after each addition. Beat in lavender oil or vanilla.
Add flour mixture alternately with almond milk and mix until well combined.
Spray springform pan with nonstick cooking spray. Spread 2/3 of the batter in bottom of pan. Layer pears on top, then finish with remaining batter. (Not all pears may be covered.)
Combine streusel flour and brown sugar in bowl. Mix in coconut oil until almost crumbly. Add pecans and mix. Sprinkle on top of cake.
It's usually best to let any recipe made with gluten free flour sit for 1/2 - 1 hour before cooking, but it is not absolutely necessary.
Bake for 1 hour to 1 hour and 15 minutes in a 350 degree oven. Cake is done when the middle doesn't wiggle when you shake the pan.
Cool on wire rack. You can sprinkle with powdered sugar before serving, or whip up some coconut milk (thick part in the can) with some coconut sugar, too.