Gluten Free Pear Loaf with Beurre Bosc Pears

Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins
Serves10 Servings
Category, DifficultyBeginner
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Ingredients

2 Beurre Bosc Pears, semi-ripe, cored, peeled & thinly sliced
¾ cup buckwheat flour
3 tsp baking powder
½ cup tapioca starch
1 ½ cups cups almond meal
¾ cup coconut sugar
3 eggs
4 tsp vanilla extract
cup pure maple syrup
cup extra virgin olive oil

Method

1

Preheat the oven to 170 degrees Celsius. Grease a loaf tin with olive oil, line with baking paper and set aside.

2

Sieve buckwheat flour, baking powder and tapioca starch into a large mixing bowl. Add in the almond meal and coconut sugar and whisk to combine. Use the back of a spoon to break up any lumps of sugar and mix through.

3

In a smaller bowl, whisk together the eggs, vanilla extract, maple syrup and olive oil.

4

Pour the wet ingredients into the dry ingredients and mix to combine.

5

Transfer half of the mixture into the baking paper lined loaf tin, spreading the mixture out so that it is even. Arrange half of the slices of pear across the surface of the mixture before pouring remaining mixture into the tin. Take the remaining Beurre Bosc Pear slices and arrange on the top of the mixture.

6

Place the loaf into the oven and bake for 80 minutes or until a skewer comes out clean when pushed into the centre. Allow to sit in the tin for 5 minutes before transferring to a cooling rack. Allow to cool completely before serving to prevent crumbling.

Ingredients

 2 Beurre Bosc Pears, semi-ripe, cored, peeled & thinly sliced
 ¾ cup buckwheat flour
 3 tsp baking powder
 ½ cup tapioca starch
 1 ½ cups cups almond meal
 ¾ cup coconut sugar
 3 eggs
 4 tsp vanilla extract
  cup pure maple syrup
  cup extra virgin olive oil

Directions

1

Preheat the oven to 170 degrees Celsius. Grease a loaf tin with olive oil, line with baking paper and set aside.

2

Sieve buckwheat flour, baking powder and tapioca starch into a large mixing bowl. Add in the almond meal and coconut sugar and whisk to combine. Use the back of a spoon to break up any lumps of sugar and mix through.

3

In a smaller bowl, whisk together the eggs, vanilla extract, maple syrup and olive oil.

4

Pour the wet ingredients into the dry ingredients and mix to combine.

5

Transfer half of the mixture into the baking paper lined loaf tin, spreading the mixture out so that it is even. Arrange half of the slices of pear across the surface of the mixture before pouring remaining mixture into the tin. Take the remaining Beurre Bosc Pear slices and arrange on the top of the mixture.

6

Place the loaf into the oven and bake for 80 minutes or until a skewer comes out clean when pushed into the centre. Allow to sit in the tin for 5 minutes before transferring to a cooling rack. Allow to cool completely before serving to prevent crumbling.

Gluten Free Pear Loaf with Beurre Bosc Pears

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