Pear & Raspberry Loaf

 
paleo pear and raspberry bread

Paleo recipes / Paleo diet

Vegan recipes / Vegan diet

Wholefood recipes / Wholefood diet

Baked goods

A great sweet treat to keep for your week either as a second breakfast, afternoon snack or a yummy night dessert fix! This loaf will satisfy the kids & take approx 30 minutes to make including baking! 

 

Ingredients

Dry Ingredients

  • ¾ Cup buckwheat
  • ½ Cup arrowroot flour [ GF flour as a substitute ]
  • 1 Teaspoon baking powder

Wet Ingredients

  • 1 Egg [ substitute with 1 vegan egg mix ]
  • ¼ Cup coconut oil
  • ¼ Cup raw honey
  • 1 Cup chopped canned pears
  • ¼ Cup canned pear juice
  • ½ Cup frozen raspberries

 

Method

  1. Preheat the oven to 180 degrees & line a silicone loaf tray or tin loaf tray with coconut oil
  2. Whisk together the honey & coconut oil until combined
  3. Add the egg and whisk until fluffy
  4. Add the dry ingredients and whisk until combined
  5. Add the pears, pear juice & raspberries and fold into the batter
  6. Bake for 20-25 minute until golden brown 
  7. Eat, enjoy, REPEAT!

Store in an air-tight container in the refrigerator or the freezer!

 

Humble Wholefoods x. 

 
paleo pear and raspberry bread