INGREDIENTS:

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Dry Ingredients: 

• 1.5 cups (150g) almond meal 

• 1.25 cups (130g) spelt flour 

• 2 tsp cinnamon 

• 1.5 tsp baking powder 

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Wet Ingredients:

• 3 tbsp ground flaxseed (or chia seeds) + 6 tbsp water 

• 1/4 cup (60ml) olive oil 

• 1/4 (60ml) maple syrup 

• 1/4 (60ml) almond milk 

• 3 pears 

• 1.5 cups (180g) frozen raspberries 

DIRECTIONS:
 

1. Preheat the oven to 180 degrees (C) fan-force and line a loaf tin with baking paper. 
    

2. In a small bowl add the ground flax seed with the water and set aside for 5 minutes to thicken (this creates a vegan egg).
    

3. In a large mixing bowl, combine the dry ingredients. 
    

4. In another mixing bowl, combine the "flax egg", oil, maple syrup and milk. Whisk until combined.
    

5. Grate two of the pears directly into the wet ingredients, making sure to reserve as much juice as you can. Slice the other pear thinly for decoration. 
    

6. Slowly add the wet mixture to the dry ingredients and mix until just combined. 
    

7. Spoon half of the batter into the tin before adding half of the raspberries. Cover with the remaining batter. Arrange the pear slices and remaining raspberries, pressing down gently into the top of the loaf. 
    

8. Bake for 50-60 minutes, or until the bread is golden on the top and cooked through. 
    

9. Remove from the oven and allow to cool on a wire rack. Wait 15 minutes before cutting. I served mine with some vegan yoghurt1