Ok, so there seems to be a bit of a theme to my cooking this winter… Pears!
Pears seem to behave like avocados on my benchtop….. not ready, not ready, not ready, and then Bam Overripe! 😂
So I whipped up this super quick, gluten-free, dairy-free and nut-free bread from the staples in my pantry. I love that the use of coconut milk eliminated the need for added fat, one less step!
Coconut, Pear and Raspberry Bread
- 2 pears peeled, cored and cubed
- 2 cups of gluten-free self-raising flour
- 1 cup of shredded coconut
- 1/2 cup of raw caster sugar (any sugar will do)
- 270ml of coconut cream
- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup frozen raspberries
Preheat oven to 180C, grease and line a bread tin with baking paper. I like to only use a small amount that covers and overlaps the longest sides, saves paper and loads of fiddling around. Like this 👌
Next combine flour, coconut and sugar in a large mixing bowl.
In a separate bowl whisk together coconut milk, eggs and vanilla essence.
Add wet ingredients to dry ingredients.
Gently add pears and frozen raspberries, until just combined.
Pour batter into the lined bread tin and bake for 55 min to 1 hour, or till skewer comes out clean. Cool in the bread tin for 5 minutes before cooling on a rack.
I like to serve sliced and toasted. Yum!