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Pearalicious loaf //

 Creating foods that are gluten free, sugar free, failsafe, nutritionally sound and palatable is not the easiest thing in the world. But! I did manage to create this loaf that even my brother enjoyed (he is the litmus test for all recipes). Although it isnt the most nutritionally dense morsel I've ever created, it is a total failsafe recreation of a lemon/walnut loaf my grandma used to make... and it turned out surprisingly great.

Failsafe pear loaf

Ingredients

125g butter, melted
2 eggs
1/2 cup milk
1 1/2 cups organ self-raising gluten free flour
1 cup rice malt syrup (or brown rice if not sugar free)
1 tsp salt
3 pears, pealed and diced
1/2 cup oats

Method 

Preheat oven to 160 degrees celsius and grease and line a loaf tin.
Combine melted butter and rice malt syrup in a large mixing bowl, then add eggs and milk and stir.
When they're all combined add 2 of the pears and remaining ingredients.
Pour into prepared tin and pop into oven.
After its cooked for 40 minutes, take out and top with  remaining pear and oats.
Place in the oven for a further 20 minutes or until skewer comes out clean.
Let it cool completely before serving.





Verdict: I made two batches, one with sugar and one with the rice malt syrup. The sugar one had a better texture, but they both tasted delicious! Even the notorious brothers loved them.

Tips: My oven is a little fiddly, so keep an eye out for how long yours takes to cook. Letting it cool completely before eating is essential.

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