Pear, cranberry and almond loaf

Easy Food Recipes and Cooking - Pear, cranberry and almond loaf

Ingredients (Makes 10-12 slices)
50g ( 1/2 cup) coconut flour
300ml coconut milk
240g (2 cups) gluten-free flour (I used White Wings gluten-free plain flour)
1 teaspoon baking powder
125g dried cranberries
50g dried diced pear
75g ( 1/3 cup) brown sugar
1 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons roughly chopped almonds
1 egg, lightly beaten

To serve:
Ricotta and fresh honey

Pear, cranberry and almond loaf

Put the coconut flour in a bowl, pour the milk over it and leave to soak for 30 mins. Preheat the oven
to 180°C.

Lightly grease and line a 1kg loaf pan with baking paper. Sift the flour and baking powder into a bowl. Mix in the cocnut flour mixture and the rest of the ingredients. Mix together well.

Spoon the mixture into the loaf pan, smooth the top and sprinkle with flaked almonds. Bake the loaf
for 45 mins until it is golden and cooked through. Leave it to cool for 10 mins before turning onto a
wire rack.

Slice the loaf and serve with ricotta and honey.