We love this recipe for Pear Walnut Bread because it's gluten-free, easy-to-make, and delicious. It has a subtle sweetness that's reminiscent of our just-sweet-enough Granola Bites.
Ingredients (use organic and non-GMO ingredients whenever possible)
1 1/2 cups (170 grams) coconut flour
1/2 cup (70 grams) quinoa flour
1/4 cup whole flaxseeds, golden or brown
1/3 cup water
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup finely diced dates (about 6-8), plumped in warm water for 5 minutes and drained
1/3 cup large flake coconut
1/4 cup safflower oil
1 1/2 cups smashed or finely-diced pears (2-3 whole pears, over-ripe)
1 teaspoon vanilla extract
1/2 cup (50 grams) walnuts, coarsely chopped
- Place the flaxseeds in a glass measuring cup or small bowl. Add 1/3 cup water and let sit for 30 minutes. The water will eventually be absorbed by the flaxseeds. This process forms a gel coating around the seeds which provides the optimal nutrient density. The flaxseeds sprout all the lignans in the gel coating. These are phytonutrients and antioxidants that contain fiber. (Read more about the benefits of flax seeds and lignans.)
- Preheat the oven to 350F with a rack in the middle. Lightly oil a loaf pan.
- Sift together the flours, baking soda, spices, and salt.
- In a large bowl, beat together the eggs. Add flaxseed gel, oil, dates, coconut flakes, pears, and vanilla. Whisk in the flour mixture, careful not to overmix, and fold in the walnuts.
- Pour into the loaf pan, then top with extra coconut flakes to garnish. (Alternatively, makes 2-3 smaller paper loaf pans as pictured if you want to give as gifts!) Bake 45-50 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean. Let cool in the pan for 15 minutes, then turn out onto a rack to cool completely.