Pear, Ginger & Walnut Loaf

Our Pear, Ginger & Walnut Loaf will be a hit with all guests - it looks rustic and tastes wonderful!

Gluten Free • Dairy Free

Makes 1 12cm x 22cm loaf (rim measurements)

DRY

120g / ¾ cup Anything But Ordinary Plain Flour

50g / ⅓ cup cornflour

¼ teaspoon flaxmeal

1 teaspoon baking powder

½ tspn bicarb soda

¼ teaspoon salt

½ teaspoon ground ginger

½ teaspoon nutmeg

2 teaspoons maca powder

140g / 1 cup coconut sugar

WET

180g / 1 cup dried pear (divided)

120ml / ½ cup pear juice*

100g / ½ cup stewed pear*

50g / ½ heaped cup preserved ginger, finely diced

60g / ½ cup walnuts, chopped

1 egg

80mls / ⅓ cup grapeseed oil

60ml / ¼ cup natural greek yoghurt (or Dairy free)

2 teaspoons apple cider vinegar

2 teaspoons vanilla extract

1 fresh pear

Method

Preheat oven to 160 degrees Celsius. Prepare a 12cm x 22cm loaf tin (rim measurements) by lining it with baking paper.

Roughly chop 100g of dried pear and heat in a small saucepan with the pear juice until all the liquid has been absorbed. Tip into a blender with the stewed pears and blitz til mashed together.

Sieve the flour, cornflour, flaxmeal, baking powder, bicarb soda, salt, ginger, nutmeg and maca powder. Add the coconut sugar and whisk to combine well.

Dice the remaining 80g of dried pear and add to the flour with the ginger and walnuts, making sure to separate the fruit pieces so they don’t clump together.

Whisk the egg til fluffy then add the oil, yoghurt, apple cider vinegar, vanilla, and mashed pear and whisk again. Pour into the dry mix. Combine well.

Tip into prepared loaf pan and spread evenly. Finely slice the fresh pear each side of the core and cut each slice in half vertically. Lay these overlapping each other the length of the loaf. Use one half of pear smallest to largest pieces from one end of the loaf to the middle then continue with the other half of pear largest to smallest.

Bake for 1 hour or more, rotating it at 30 mins. The pear slices will sink down into the cake. A skewer will come out clean when cooked. Leave in tin for 10 minutes then lift out using the baking paper and cool completely on a rack before cutting. This is a very moist loaf, delicious for morning or afternoon tea. It keeps for a few days in an airtight container in a cool place.

*Stewed pears and pear juice

Pear slices in natural juice are available in cans or plastic bottles. Drain enough juice and fruit for this recipe and either freeze another portion of juice and fruit separately to make the loaf again another time or use the remainder on your cereal bowls or in your smoothies.