Pear Gingerbread

A generously spiced warming gingerbread that is made quite thin, so its texture is both cakey but also has a light, crunchy finish offset with the baked pears.  

 

The gingerbread is dairy-free, gluten-free made with oat flour and almond flour making it much more nutrient-dense than wheat flour.  Unsulphured blackstrap Molasses not only adds a gorgeous richness it is also high in iron. 

 

The spices ginger, cloves, cinnamon, nutmeg are all warming and have anti-inflammatory, antiviral, antibacterial, blood sugar balancing and digestive qualities, making this a perfect food as medicine seasonal dessert.  I have listed some fun and festive drink pairing ideas.

  • Prep 15mins
  • Cook Time 35-40mins
  • Difficulty Low
  • Serving8 wedge slices
  • Antiviral

    Recipes have foods, herbs & spices with antiviral properties. Antiviral herbs have compounds that fight viral infections and boost our immune system.  Antiviral foods and herbs examples ginger, garlic, oregano, thyme, mint, cinnamon, clove, echinacea, elderberry.

  • Dairy free

    Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Herbal Medicinal

    Herbal Medicinal Recipes have healing food ingredients with medicinal properties.  Culinary & medical plants have properties that benefit our health.

  • Iron

    Iron is a mineral essential for building red blood cells, carrying oxygen to lungs & tissues, cellular energy metabolism, healthy brain & immune functions.

    Foods high in Iron;
    Spinach, kale, parsley, nettles, seaweed, algae, leafy greens, potato skin
    Red meat, poultry, liver, fish, shellfish - sardines, 
    Eggs, Mushrooms, 
    Tofu, Black Beans, Chickpeas, Lentils, Beans
    Quinoa, Teff, Oats, Buckwheat, Rice, Millet, Barley, Wheat
    Seeds pumpkin & squash, pistachios, hemp, flax, almonds, cashews, cacao, dark chocolate,
    Dried fruits apricots, raisins, molasses

Ingredients

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DRY

  • 1 ½ cups Almond flour - fine
  • 1 cup Oat flour **
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ - 2 tbsp gnd Ginger*
  • 2 teaspoon gnd Cinnamon
  • ½ teaspoon gnd Clove
  • ¼ teaspoon gnd Nutmeg
  • 2 teaspoons sugar - raw, white

WET

  • ⅓ cup Molasses - unsulphured
  • ⅓ cup coconut oil ★
  • ¼ cup soft brown sugar - packed
  • ¼ cup milk of your choice
  • 2 eggs
  • 2 teaspoons Vanilla OR Bourbon
  • 2-4 pears* - sliced or diced
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Method

Pear Gingerbread

PREHEAT Oven Bake 350F | 175C

 

SPRINGFORM tin round 9″ | 22cm. – line base with parchment paper + grease sides.

 

DRY ingredients MIX in a bowl – be sure to break up all the small clumps of oat & almond flour using your fingers or a sieve

 

WET ingredients in a small pan – melt together coconut oil + molasses + brown sugar + milk for 1-minute stirring until ingredients are just melted together.  Cool to room temp then whisk in eggs until lighter in colour and slightly creamy, about 30secs with a metal whisk.  OR you can crack out your hand blender and blend it altogether if your coconut oil is liquid.

 

FOLD the DRY + WET ingredients together and mix until combined, scrape the pan with a spatula. TASTE – adjust spices to your liking

 

SPREAD into the springform tin the mixture will be thick use the back of a spoon or spatula.

 

ARRANGE pear slices/wedges in a circle, as shown in the picture OR scatter the top with diced pears evenly.

 

SPRINKLE with 2 teaspoons of raw sugar or cane sugar – this creates a nice sweet, crunchy top glaze once baked.

 

BAKE in preheated oven for 35-45 mins.  Check after 30mins. An inserted skewer will come out clean once gingerbread is cooked through and top will spring back when lightly pressed.

 

COOL for 5 mins,  Remove from the tin and undo the springform and slide cake onto a cool rack using the paper base then cleverly slide the gingerbread off the paper with the help of a spatula or knife and discard the paper base.

 

SERVE as is, drizzled with cashew creme or vanilla yoghurt or creme fraiche and a pear compote for a dessert.

Tips + Suggestions

★ CHEF TIP LESS MESSY –  First measure out the coconut oil in ⅓  measuring cup then measure out the molasses. WHY = the coconut oil will coat the measuring cup, which helps stop the molasses “sticking” to the cup and makes measuring a lot easier and less messy.

 

DRINK PAIRINGS ideas ~ rooibos or black tea, coffee as you like it, mulled apple cider or hot chocolate.  For something stronger pair with mulled wine, red wine, stout style beer or your favourite Bourbon or Whiskey.

 

** DIY HOMEMADE OAT FLOUR = in a blender or food processor, blitz 2 cups oatmeal until it forms a fine (not coarse) “flour” consistency.

 

MOLASSES UNSULPHURED = Regular natural Molasses OR Blackstrap molasses = molasses that is extracted from mature sugarcane where juices are concentrated, and no sulphur dioxide chemicals are used or needed.  You can use golden syrup or maple syrup instead.

 

*GINGER POWDER ground ~ if you like spicy use 2 tablespoons or 3 –  if you want it a little milder use 1-1½ tbsp ground ginger.

 

*PEARS use 2 for slices BUT if you have 3 or 4 pears that need using – dice them into cubes and scatter them evenly over the top of the gingerbead as opposed to arranging in slices like the pictures shown. 

 

ALMOND FLOUR can be substituted for other nut flours or seed flours that have a fine flour-like texture.

 

COCONUT OIL can be substituted for olive oil or another healthful oil

 

WET INGREDIENTS you can blend them all at once using a hand blender if you are using a liquid oil as opposed to solidified coconut oil which needs melting first.

 

ADDITIONS – you could mix in finely chopped crystal ginger.  Nuts like sliced almonds or chopped walnuts or pecans would work well—seeds like sunflower or chopped pumpkin.