Saturday, 27 February 2016

Pear & Cranberry Loaf - GF/DF...

This is a firm family favourite at our house because it's tasty without being sickly sweet, and it's gluten and dairy free which means my husband can eat it as often as he likes without getting an upset tummy.


5 canned pear halves, strained of juice
2 eggs
grated rind of one orange (or lemon if you prefer)
1/4 cup coconut oil
3/4 cup almond meal
1/4 cup dessicated coconut (finely grated coconut, not coconut flour)
1 cup dried cranberries
1 grated carrot
1 teaspoon baking powder


Preheat your oven to 180C or 375F

Blitz the pears, eggs, rind and oil in a blender.
Mix the almond meal, coconut and baking powder in a bowl.
Stir through the cranberries.
Pour in the blended pears/eggs/rind/oil and mix well.
Stir through the grated carrot.

Line a loaf tin with baking paper (my tin measures 4.5 inches x 10 inches) and pour in the loaf mix.
You can sprinkle flaked almonds or pumpkin seeds across the top, which is what I usually do.

Bake for 40 minutes.
Use the paper edges to carefully lift the loaf out of the tin, and place on a cooling rack - don't turn the loaf upside down to remove as the loaf may break before it cools. 
After 5 minutes carefully slide off the baking paper and leave the loaf to cool completely before serving.

If you'd like to save and print the recipe download the pdf here.

You can replace the pears with apple sauce, pureed bananas or tinned apricots, but keep the volume to about 3/4 cup.
Replace the cranberries with raisins, dates, dried apricots, sour creative. 
The grated carrot helps bind the mix together, and you could use parsnip or fresh beetroot instead, but don't use zucchini because the water content is too high.



Anonymous said...

Thanks for the warning about the zucchini! This sounds yummy, and my grocery often has bananas that are going really ripe - which I would never eat but are perfect for banana bread and something like this. I love cranberries, and they are so good for you! Thank you for sharing the recipe.

Tammy said...

Thank you for posting the recipe Jenny. This sounds so the desiccated coconut like coconut flour or is like very small grated coconut. Sorry this is all new to me this gluten free cooking. And I don't want to mess up and buy the wrong stuff. Hugs to you from South Carolina, USA today.

Ɓgueda said...

That looks like really good :) Thank you for the recipe.

Martha M Roberts said...

Thanks for the recipe, Jenny. It looks delicious. I'm sorry but I do not see when to put in cranberries in the recipe. Do you stir them in before pouring into the loaf pan?

Jenny of Elefantz said...

OOps, sorry, Martha. You add them to the dry mix before pouring in the wet mix.

Steve Finnell said...
This comment has been removed by a blog administrator.
Tina said...

How big should the carrot be? Is it about 1/4 cup, 1/2cup or?

Jenny of Elefantz said...

Medium carrot, Tina, around 1/2 cup.

Jocelyn Thurston said...

Jenny, I just made a coffee and sat back to get caught up on your blogs (I've been away for several weeks.) I'm reading both blogs with great interest. I am I think about 80% paleo/raw food so your healthy recipes appeal to me very much. I can't help but think, do you know how good you are. I mean you write such lovely posts always, design such beautiful patterns, and cook such wonderful foods. I read a lot of blogs and I think I can safely say Yours is extra special. Thank you!!