Coconut, Pear and Raspberry Bread

 

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! πŸ˜‚

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!

 

Enjoy!

 

Coconut, Pear and Raspberry Bread

Ingredients

  • 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

Method

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 πŸ‘Œ

 

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!

 

 

 

Vegetable Sheet Bake

Vegetable Sheet bake

I love a sheet bake. I might be slow on the uptake but I only realised these had a name a few months ago!

Sheet bakes make it so easy to use up veg that has been sitting around the crisper for the week. I’m also a lazy cook. I have different dietary requirements from my family, and I hate cooking for myself. I really find it a chore. So something as easy and delicious as a sheet bake ticks all the boxes for me. Whipping up a sheet bake on a Sunday afternoon means that I have a couple of ready-made lunches myself, making it easy to make smart food choices when I’m busy and stressed during the week.

Let’s get to the recipe, Ok, it’s not really a recipe but a concept, use up what you have, you could sub out every vegetable in this and it would still be delicious!

 

Ok, let’s go!

Sheet Baked Vegetables

Ingredients

1 Zucchini

1 Carrot

1 Onion

1 Bulb of garlic

1/4 Cauliflower

1 head of Broccoli

1 can of butter beans

Chilli

100g Butter

30g of Olive oil

2 Tbs of mixed dried herbs

 

Method

Preheat oven to 180C

Roughly chop veg and place in a baking dish

Finely chop chilli and place on top

Drain and rinse beans and scatter over vegetables

Break up garlic cloves and scatter (do not peel)

Chop up butter and scatter over vegetables.

Splash olive oil over vegetables

Sprinkle dried herbs over the top.

Place in a moderate oven for 30 minutes tossing once or twice.

Banana, Pear and Coconut Loaf

 

 

They say that necessity is the mother of invention, and well I guess that’s true in this case. I had an excess of frozen bananas threatening to take over my freezer and an ever-growing number of pears on my kitchen bench that the kids swore they would eat but always go for every other imaginable fruit in the fruit basket first. So I whipped this up in no time and problem solved!

I love the texture of this loaf, nice chunky bits of pear, stringy coconut and moist banana. Yum!

 

Banana, Pear and Coconut Loaf

 

Ingredients

100g unsalted butter, melted, plus extra for greasing
3 (about 250g) ripe bananas
50g raw caster sugar (or any other sugar you have or omit as its already pretty sweet)
2 ripe pears
Β½ cup shredded coconut
1 tbsp maple syrup
1 tsp vanilla extract
1 large free-range egg
150g plain Gluten-free flour
Β½ tsp bicarbonate of soda

Method

1. Preheat oven to 180C
2. Mash the ripe bananas and combine with the melted butter and sugar. Peel and chop the pears, dust some plain flour and add to the mix. Then add Maple syrup and vanilla extract.
3. Next add beaten egg and stir to combine.
4. Sift gluten-free flour and bi barb, and add shredded coconut. Fold in lightly until combined.
5. Grease loaf tin and line with baking paper.
6. Place in the oven for 50 – 60 mins remove when the skewer comes out clean.

 

Enjoy with butter or a drizzle of maple syrup, but I just love it on its own hot out of the oven.