Breakfast Desserts Recipes

Sweet Pear & Tahini Loaf

I had been really good keeping up my “seasonal eating” posts every month. When November began I had every intention to prepare my “In November we eat pears” post. About mid-November, I had a little freak-out moment, realizing I had committed to too much. I took a bit of time to step back and think about what I wanted to focus on. I realized that my job (teaching yoga & HIIT), and my studies (finishing my final bachelors student business project) had to be my top priorities. I had to let go of all my other projects and understand that until I graduate, I would have to put my all into these two basically full time jobs. I promised myself that I would not feel bad about falling slightly behind on blogging. I would not feel like I was “slacking” or “being lazy” or wasn’t “working hard enough”. Instead I would accept that there are times in life where certain things take priority over others. This all goes to say, I didn’t write up my November post for seasonal eating, and that’s okay. But I did prepare this cake, and it was in fact DELICIOUS and therefore just haaaad to share 🙂 Enjoy! 

Ingredients:

  • 1 cup of gluten-free flour
  • 1/2 tsp baking soda
  • 3 tsp cardamom
  • 1/2 tsp ginger
  • 1 tsp salt
  • 1 egg
  • 2 tbsp honey
  • 2 tbsp tahini
  • 2 tbsp coconut oil
  • 2 pears (1 extra for topping, optional)

Method:

  1. Preheat oven to 180 degrees Celsius
  2. Mix dry ingredients in a medium sized bowl (flour, baking soda, cardamom, ginger and salt)
  3. Mix liquids in another big bowl (egg, honey, tahini, coconut oil) until well combined
  4. Chop up both pears and blend in the blender with a splash of water until a thick puree is formed
  5. Pour pear puree into your bowl of liquids, stir until well mixed
  6. Add dry ingredients to your liquids, and mix all together
  7. Once mixture is smooth, grease a cake tin with coconut oil and pour the mixture in
  8. Optional: thinly slice a pear and layer over the top of the cake
  9. Pop the loaf in the oven for about 35-40 minutes, until a knife poked in the centre comes out clean
  10. Once cooked, take out of the oven and let cool before taking it out of the mould and serving
  11. Extra topping: mix tahini and honey in a small bowl and drizzle on top of the cake as icing

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