Cooking has always been a passion of mine, it is my happy time – the thing I love to do, to unwind and unfold from the day. I adore the way food brings people together, the laughter around a BBQ or the little smile with each mouthful that I catch people doing, unaware that I am watching – that is my joy. Over the past few months, however, I simply have not felt like it. Yet, as the smell of cinnamon and pear slowly fills my home, that love and passion instantly floods back through. I had not realised how I missed those moments; mixing, blending, and that little bit of hope as you wait for the oven to warm and cook your creation, that first taste to see if your creation is as delicious as you had hoped.
Gluten-free baking has its challenges, I often find it more grounding and definitely more nutritious than the conventional white flour loaf. Each of the wholefood flours unique in flavour, texture, and abilities to bring a foodie dream into reality.
When I was creating this particular recipe I had intended to create muffins, but it was late in the evening, I was sleepy after a big day in the clinic and to be honest, I simply couldn’t be bothered standing there scooping mixture into lined muffin tins – so a loaf was created!
I used buckwheat flour used in this recipe, it has a nutty and earthy flavour which is delicious and pairs beautifully with the sweetness of seasonal pears and cinnamon. Buckwheat is a seed and packed full of vitamins and minerals.
This recipe is Gluten free, Dairy free, Wheat free, Refined sugar free, Grain free,
I N G R E D I E N T S
1 medium banana mashed
1/4 cup olive oil
1/2 cup rice malt / honey (optional)
1 medium ripe pear, diced small
1/4 cup walnuts, roughly chopped
1/4 cup organic buckwheat flour
2 teaspoons baking powder
1 heaped teaspoon cinnamon powder
pinch of sea salt
M E T H O D
- Preheat the oven to 150 Degree Celcius.
- In a medium mixing bowl add the eggs, mashed banana, olive oil, rice malt/honey, cinnamon, salt and mix well.
- Add the chopped walnuts and pear, stir through
- Add in buckwheat flour and baking powder and using a spatula mix well
- Line a bread tin and place into the oven for 40-50 minutes until golden on top and a skewer comes out clean. set aside on a cooling rack before eating.
Serve as is, or with some cultured organic butter, or toast to enjoy warm with a cup of herbal tea.