Gluten-free, Dairy-free, Refined Sugar-free
1 cup coconut flour
1 cup buckwheat flour
3-4tsp ground ginger (can omit)
1/4 cup chia seeds
1/2 cup hazelnuts + a few extra for topping
1/4 cup melted coconut oil (or macadamia oil)
4 whisked eggs
3 large ripe pears, cored + 4tbsp water
1tsp organic vanilla bean extract
1 large ripe pear, sliced lengthways- for topping
pre-heat oven to 180 degrees celsius and line a loaf tin with baking paper
In a blender or food processor, add your 3 pears, water & vanilla extract & blend until smooth
In a large mixing bowl add all dry ingredients, mix to evenly combine.
Add pear puree plus coconut oil (leave some of the coconut oil aside to drizzle on the pear topping) to the dry ingredients and mix well to combine evenly. Can use your hands to really mix it all together!
Scoop mixture into the loaf tin and smooth down with a spatula or the back of a spoon. Push the pear halves into the mixture (as in picture)
Sprinkle other hazelnuts around. Push those to stick into the loaf
spoon the leftover coconut oil onto the flat side of the pears & coat the pears lightly
Bake for 45-50 minutes until the edges are nice & browned
Notes from Lui at The Naked Seed Nutrition:
Delicious hot out of the oven or toasted with a generous spreading of almond butter! Even scoop a dollop of natural yoghurt on top of that & you have a nice breaky combo!
Store: in an air tight container in the fridge. Will last around 2 weeks. You can also slice the loaf & freeze it sliced, this will make it last much longer. Just toast or oven bake the slice again to warm up!