Pear Cinnamon and Seed Loaf


Serves
10 – 12 thick slices
preparation time
20 minutes
cooking time
90 minutes

ingredients

  • 1 and 3/4 cups oats (or oat flour)
  • 2 teaspoons baking powder
  • 1/8 cup poppy seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds (pepitas)
  • pinch of salt
  • 1 heaped teaspoon cinnamon
  • 1/4 cup coconut oil
  • 2 teaspoons vanilla extract
  • 2 cups roughly diced pear
  • 2 tablespoons chia seeds + 6 tablespoons of water (or 2 eggs)
  • 1 cup 100% apple puree

method

Pre heat your oven to 180c and line a loaf tin with baking paper.

If using whole oats, place the oats in a food processor and blend to a rough flour. Place the oat flour in a bowl with the rest of the dry ingredients and the seeds. Mix well.

In a separate bowl soak the chia seeds with warm water for around 5 minutes. Add to the chia seed mix the apple puree, vanilla extract and oil. Stir well and then mix into the dry ingredients. Fold through the chopped pear and then spoon the mixture into your loaf tin.

Place in the oven to bake for around 1 hour and 20 minutes to 1 hour and 30 minutes, or until skewer comes out clean. Leave to rest in the tin for 5 minutes then invert out onto a wire rack to cool completely. This loaf is best left to cool before slicing. That is if you can wait. 

Serve either alone, spread with nut or seed paste or coconut oil.

Store this pear, cinnamon and seed loaf in a air tight container in the fridge for 3 days and then freeze

http://www.jessicacox.com.au/recipe/2013/3/20/pear-cinnamon-seed-loaf-/

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