A delicious Raspberry & Pear Loaf perfect for using up those gorgeous pears and warming winter tummies. If your school allows nuts this is the perfect little addition to satisfy the hungry kids!
Get lots of lovely lunch box ideas from my lunch box book HERE
What you’ll need
- 2 cups of almond meal
- 1 cup of tapioca/arrowroot flour
- 1 teaspoon of bi-carb or gluten free baking powder
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1 cup of fresh or frozen raspberries
- 2 pears peeled and diced.
- 3-4 eggs
- 1/2 – 3/4 cup of honey or maple syrup
What to do
In a bowl mix together dry ingredients followed by eggs & honey. Fold through diced pears and raspberries.
Line a loaf tin with baking paper and pour the batter into the tin. Bake on 170 degrees for approximately 30 minutes or until the middle bounces back.
Make it extra yummy: Just before baking sprinkle a mixture of 1 tablespoon of coconut sugar and 1 teaspoon of cinnamon on the top.
This loaf would make some pretty awesome muffins for the lunchbox. You will just need to pour batter into muffin tins or patty cases and adjust your cooking time to about 15 minutes.