Autumn is pear season and we are loving this twist on a standard banana bread using pears instead.

We have ingredients linked and the recipe below:

1 cup wholemeal spelt flour
1 tsp baking powder
½ tsp bi-carb soda
2 tsp allspice
1 tsp psyllium husk
pinch salt – pink Himalayan fine salt
¼ cup grapeseed oil
¼ cup maple syrup
1 tsp vanilla extract
1 cup raw pear puree
¼ cup chopped walnuts and pumpkin seeds (pepitas)

Begin by coring your pears (1 large pear makes about 1 cup or 2 smaller pears). Place pears into a high-speed blender and blend until puree forms. Set aside.
In a large bowl sift together the spelt flour, baking powder, baking soda allspice and salt.
Add the psyllium husk and mix through
In a separate bowl mix together the oil, maple syrup, vanilla, and pear puree.
Pour the wet pear mixture over the dry flour mixture and mix to combine. The mixture will be fairly runny. Mix in chopped walnuts or any other add ins that you like.
Transfer mixture to a loaf tin, decorate with toppings of choice, I used pumpkin seeds and rolled oats and bake at 180 C for 30 – 40 mins or until a toothpick comes out clean.
Allow to cool, slice and enjoy

Photo & recipe by @hazel_and_cacao




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