Preheat the oven to 170 degrees Celsius. Grease a loaf tin with olive oil, line with baking paper and set aside.
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.
In a smaller bowl, whisk together the eggs, vanilla extract, maple syrup and olive oil.
Pour the wet ingredients into the dry ingredients and mix to combine.
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.
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.
Servings 10