Pear and ginger chia loaf

Last week I made a banana bread as I needed something easy to take for brekkie on my early starts at the Tesco cookery sessions. This week I had some pears leftover so decided to experiment with a pear and ginger loaf. It turned out pretty well! You could use apple instead of pear and add any nuts, seeds or spices you have hanging around.

Ingredients:

2 ripe pears, grated

3 tbsp chia seeds

100g dates, soaked in hot water to plump and whizzed in food processor

100g flour (I used a combo of rye flour and quinoa flour)

1 ½ tsp baking powder

1/2 tsp Himalayan sea salt

2 eggs, beaten

2 tbsp almond oil

100g natural yogurt

1 inch fresh ginger, grated

1 tsp cinnamon or nutmeg

2 tbsp pumpkin seeds (optional) 

Method:

Pre-heat the oven to 180 degrees C. 

Combine the flour, chia, cinnamon, pumpkin seeds, baking powder and salt. In a separate bowl combine the blended dates with the beaten eggs and stir in the almond oil.  Slowly add the date mixture to the dry ingredients and combine well, adding the natural yogurt when the mixture gets dry. 

Lightly grease a loaf tin with coconut oil, spray oil or butter and add the cake mixture to the tin. 

Bake in the oven for about an hour - covering with foil if the top starts to brown too quickly.