I had some pears in the fridge that I hadn’t eaten and some raspberries in the freezer so I thought I’d try a pear and raspberry bread. I wanted to try something that didn’t use wheat flour or butter and I found this pear bread recipe on the US Pear Bureau Northwest website. I’ve modified it for the Thermomix and I’ve replaced some of the rice flour with almonds and I’ve replaced the walnuts with raspberries. The result is something that’s not too sweet and a nice treat.
Makes 1 loaf
Ingredients
170g medium grain brown rice
150g raw almonds
120g raw sugar
1 tsp salt
50g corn flour
2 tsp baking powder
3 tsp ground cinnamon
2 large eggs
120g extra light olive oil + extra for greasing
2 teaspoons vanilla extract
3 ripe pears, peeled cored and cut into 1-1.5cm pieces
110g frozen raspberries
Instructions
1. Preheat oven to 150C
2. Grease a loaf pan with olive oil
3. Put rice into the Thermomix bowl and mill with the measuring cup (MC) on for 2 minutes /Speed 9
4. Take out 1 tbsp of flour and dust the pan; tip out any excess flour
5. Scrape down the sides of the Thermomix bowl, add almonds, sugar and salt and mill with the MC on for 10 seconds/speed 6
6. Put corn flour, baking powder, cinnamon, eggs, olive oil and vanilla into the Thermomix and mix with the MC on for 30 seconds/Speed 5
7. Add pears and raspberries and mix for 1 minute/Speed 2; use the spatula to help combine together
8. Pour mixture evenly into the loaf pan
9. Bake for 50-60 minutes or until a toothpick comes out clean
9. Remove from the oven and leave in the pan for 10-15 minutes before turning out onto a baking rack
Tips and Hints
For a work snack, cut into slices and wrap individually in cling wrap. Store in the freezer and take out the night before to pack with you lunch.
