Mini Pear Teacake Loaf

Gluten, Dairy, Nut, Egg and Refined SugarFree
Makes 12

INGREDIENTS:

• 1/2 cup packed grated pear (appox 1 pear)
• 1 cup Coconut milk
• 1 tsp Apple Cider Vinegar
• 100g (3/4 cup) Coconut Sugar
• 60g (1/4 cup) Extra Virgin Olive Oil
• 2 tsp Vanilla
• 180g (1 1 /2 cups) Gluten Free Flour
• 1/2 tsp Arrowroot Flour
• 1 tsp Bicarbonate Soda
• 1/2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• Pinch Salt
• 1 additional Pear (seeded and cut into 12 wedges)
  
  
  
  
  

METHOD:

1. Preheat oven to 180 degrees.
2. Peel and grate pear, squeezing out excess juice.
3. Mix coconut milk and apple cider vinegar together and sit aside.
4. Into a mixing bowl add all other ingredients, except pear wedges, and combine.
5. Add in coconut milk mixture and stir until just combined (over stirring will cause teacake to become tough).
6. Pour mixture evenly into mini loaf tray, placing a wedge of pear ontop of cake mixture.
7. Bake in oven for 20 minutes.
8. Remove from oven and allow to cool for 10 minutes before removing from tray and coolling on an airing tray.
9. Sprinkle with cinnamon sugar before serving with coconut cream and berries. (see notes for cinnamon sugar)
10. Store in an airtight container in the fridge.
    
    
    
    
    
    

NOTES:

* These are great eaten warm, with coconut yoghurt/cream and berries.
* Make a cinnamon sugar to sprinkle on top before serving. By mixing together 1 tablespoon ground cinnamon and 1/4 cup of coconut sugar (or sugar of choice).
* Teacake can be frozen in an airtight container, and defrost before serving.