Mini Spelt Spiced Pear Loaves with Coconut Yogurt
I don’t cook much with pears and although I really like pears they are not often my choice of fruit if I want to grab something from the fruit platter. I do plan on doing some more autumn type cooking with pears but since its always so warm and sunny here in Townsville it never really feels like Autumn and I don’t think about it. Maybe one day when I live in New Zealand I will do a lot more baking. (We plan to live in New Zealand for a couple of years). I stumbled across the cutest baby pears at a local grocery store that I don’t usually shop at and I just had to buy them! After that I had to think of a way to showcase them best. I am not really sure if I did them justice but I decided to use my mini loaf tins so I could show them off. You can easily just turn this recipe into muffin and use some chopped pear instead. The recipe is actually an adaptation of my blueberry muffin recipe with coconut yogurt. It worked so well both times. Please excuse my little burnt corner on one of the loaves. My oven likes to get extra hot in one particular spot! Its very annoying!
The little loaves are of course vegan and refined sugar free. I think they work perfectly for breakfast with some more coconut yogurt and berries. So yum!
|Mini Spelt Spiced Pear Loaves with Coconut Yogurt|| |
- 2 cups wholemeal spelt flour
- 1 cup coconut sugar
- pinch salt
- 4 tsp baking powder
- ½ cup grape seed oil
- ½ cup almond milk
- 1½ tso vanilla extract
- 6 TBSP coconut yogurt
- 1 tsp ground ginger
- 1 tsp cinnamon
- pinch nutmeg
- 2 baby pears
- In a bowl sift together your spelt flour, coconut sugar, salt, baking powder and spices
- In a seperate bowl combine oil, almond milk, vanilla and coconut yogurt. Mix well.
- Pour your wet ingredients over your dry ingredients and mix well to combine
- Pour your mixture into 4 lightly greased mini loaf tins
- Cut your pears in half vertically, removed the core and gently push 1 pear half into the top of your filled loaf tins, cut size up.
- Bake at 200 C for 15 - 20 minutes until golden brown.