2 Tablespoon Earth Balance or other GFCF “butter” (you could easily
go with oil)
2 large pears
½ cup cranberries (we used blueberries since cranberries were out of
season)
4 teaspoons brown sugar
1 ½ cups WestSoy Rice Beverage – Plain or other GFCF “milk”
2/3 cup brown rice flour
1/3 cup teff flour
1/3 cup potato starch flour
4 eggs (we used egg replacer – it didn’t “puff” much,
but still tasted great)
4 teaspoons sugar
1 teaspoon Giant pure or other GFCF vanilla
½ teaspoon salt
½ teaspoon cinnamon
Powdered sugar
Preheat oven to 400 degrees. While oven heats, place 1 Tablespoon “butter” in each of two 9-inch pie pans and place in oven to melt. Remove and swirl pans to grease bottoms and sides. Peel and thinly (thin is important) slice pear. Place pear slices in bottom of pie pans on top of butter (pinwheel design). Dot berries between pears (the more the better!). Sprinkle with brown sugar.
Whisk together remaining ingredients in a bowl until smooth. Pour over fruit.
Bake until puffed and golden brown, 20-25 minutes. Remove from oven and sprinkle
with powdered sugar. Cut into wedges and serve immediately.