Elly Curshen's recipe using leftovers for a fruit loaf is great for breakfast or elevenses - and can be made with pears at any stage of ripeness, or even chopped tinned Essential Pears.
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Ingredients
280g spelt wheat flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt flakes
75g light brown soft sugar
50g Essential Raisins
2 Essential Conference Pears, depending on size, unpeeled and roughly chopped to give approx 175g, plus 50g diced pear to decorate (optional)
150g Essential Low Fat Natural Yogurt
75ml Essential British Free Range Whole Milk
2 Essential Free Range White Eggs
1 tsp vanilla extract
45ml Essential Olive Oil, plus a little for greasing
Method
Preheat the oven to 190ºC, gas mark 5 and grease
and line a 900g loaf tin with baking parchment.
Sieve the flour, spices, baking powder and
bicarbonate of soda together into a large mixing
bowl. Add the salt and sugar (break up any lumps
in the sugar with your fingertips). Stir well to
thoroughly combine.
Add the raisins and chopped pear to the bowl
and mix to coat with the flour mixture. In a jug,
whisk together the yogurt, milk, eggs, vanilla and oil.
Add the wet ingredients to the dry ingredients and
mix until just combined.
Tip the mixture into the tin, then add some diced
pear to the top (if using). Bake for 1 hour, or until
a skewer inserted in the centre comes out clean.
Remove from the tin and cool on a wire rack
before slicing. I slice, then freeze it, ready to defrost
at room temperature when I fancy a piece.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
919kJ/ 218kcals
Fat
6.4g
Saturated Fat
1.4g
Carbohydrates
33g
Sugars
15g
Fibre
1.1g
Protein
6.4g
Salt
0.5g
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