Pear, Ginger and Pecan Loaf

by Natalie Ruggeri July 23, 2019 1 min read 0 Comments

Pear, Ginger and Pecan Loaf



1/2 cup almond meal

1/2 cup Spelt flour

(Gluten free option substitute for Buckwheat flour instead)

11/2 tsp baking powder

2 large very ripe bananas

3 eggs lightly beaten

(Vegan option replace for eggs 2 tbls flaxseed meal soaked in 6 tbls in water, mix well until an egg like constancy forms.)

1/4 cup coconut sugar or maple syrup if you prefer

1/4 cup coconut oil

1/2 cup crushed pecans

2 large ripe pears peeled, cored and finely diced

3 tablespoons raisins

1/4 cup almond milk

2 tbls fresh ginger very finely diced

1 tbls cinnamon powder

1 tsp mixed spice



Preheat oven to 180 degrees, lightly grease a baking loaf tin, crack and beat the eggs in a cup, in a large mixing bowl mash the bananas until mushy, add the melted coconut oil, almond milk, coconut sugar (or maple syrup) and the beaten eggs and give it all a quick mix, sift the flour, baking powder and spices into the mixing bowl, add almond meal and stir until well combined add the remaining ingredients and lightly mix until everything is evenly combined.

Pour batter into the loaf tin and place in the oven, bake for approximately 35 minutes or until golden on the top and a skewer comes out clean when placed into the loaf.

Take loaf out of the oven and let cool slightly before slicing, serve warm with your morning or afternoon cuppa for a guilt free and delish treat.

Will keep in the fridge in a airtight container for a week, or freeze for up to 2 months.

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