Gluten-free Pear and Ginger Bread
A delectable Pear and Ginger Bread, completely gluten free and perfect for tea time with your loved ones.
Ingredients:
145g cassava flour
105g millet grains
1/2 tsp fine sea salt
2 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon powder
1/4 tsp ground nutmeg
1/2 tsp allspice powder
235g bosch pears
40g fresh ginger root
2 eggs
80ml raw honey
60ml coconut oil
1/2 tbsp vanilla extract
Directions:
Pour the millet grains into a coffee grinder or food processor and blitz until it turns to fine millet flour, then pour into a mixing bowl. Repeat the process if there’s some millet grains leftover.
To the mixing bowl with the millet flour, add in the cassava flour, fine sea salt, baking powder, baking soda, cinnamon powder, ground nutmeg, and allspice powder. Whisk thoroughly until well combined and set aside.
In another mixing bowl, crack in the eggs and whisk well. Then add in the raw honey, coconut oil and vanilla extract and whisk thoroughly until well combined.
Grater the pears until you get an amount totalling 235g of it then grater the ginger including the skin.
Add the grated pears and ginger to the egg mixture and whisk well.
Pour the dry mixture into the liquid mixture and use a wooden spoon to properly combine and create a homogenous batter. Do this for about a minute.
Preheat oven to 375˚F and set the batter aside for 10 to 15 minutes .
Get a whole or halved pear and thinly slice a piece lengthwise, close to the middle core of the fruit and set aside. This is to decorate the bread batter before baking.
Pour the batter into a 9 x 4 inch parchment paper-lined loaf pan and bake for 45 minutes.
Once done baking, pierce the cracks of the bread with a tooth to ensure that the middle part of the bread is baked through. If the toothpick comes out wet, bake the bread at the same temperature for another 5 minutes and test again.
Remove from the oven and set on a cooling rack to cool for 5 to 10 minutes.
Cut into slices and serve with tea or your favorite drink.
Notes:
If you prefer cupcakes to bread, bake the cupcakes for 18 minutes.
These are favorite cassava flour and millet grains to make this recipe:
