Another recipe from “The Gluten-Free Kitchen” that is sure to please that intolerant of wheat and gluten.
Blueberries and pears are a powerful combination, with blueberries full of antioxidants and pears with significant fibre as well as vitamins C and K.
Recipe: Pear, Oat and Blueberry Breakfast Loaf
September 16, 2018
Ingredients
- 200g caster sugar
- 100g butter, plus extra for greasing
- 2 large eggs, beaten
- 1/2 tsp vanilla essence
- 125g gluten-free, wheat-free plain flour
- 1 tsp gluten-free baking powder
- 1/2 tsp gluten-free bicarbonate soda
- 1/4 tsp xanthan gum
- 85g gluten-free, wheat-free oats, plus extra for sprinkling
- pinch of salt
- 1/2 tsp ground cinnamon
- 3 bananas, mashed
- 4 tbsp milk
- 2 cooked or canned pear halves, diced
- 70g blueberries
- 10g demerara sugar, for sprinkling
Instructions
- Preheat the oven to 180oC / 350oF / Gas mark 4
- Cream the sugar and butter in a bowl. Add the eggs and vanilla essence slowly.
- In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, xanthan gum, oats, salt and cinnamon, then add to the egg mixture. Add the mashed banana and milk and mix well until combined.
- Spoon half of the mixture into the prepared loaf tin and then sprinkle with the diced pear and two thirds of the blueberries. Spoon the remaining sponge mixture on top. Scatter over the remaining blueberries, the oats and the demerara sugar.
- Bake in the preheated oven for 55 minutes - 1 hr or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.
Recipe: Pear, Oat and Blueberry Breakfast Loaf
September 16, 2018
Ingredients
- 200g caster sugar
- 100g butter, plus extra for greasing
- 2 large eggs, beaten
- 1/2 tsp vanilla essence
- 125g gluten-free, wheat-free plain flour
- 1 tsp gluten-free baking powder
- 1/2 tsp gluten-free bicarbonate soda
- 1/4 tsp xanthan gum
- 85g gluten-free, wheat-free oats, plus extra for sprinkling
- pinch of salt
- 1/2 tsp ground cinnamon
- 3 bananas, mashed
- 4 tbsp milk
- 2 cooked or canned pear halves, diced
- 70g blueberries
- 10g demerara sugar, for sprinkling
Instructions
- Preheat the oven to 180oC / 350oF / Gas mark 4
- Cream the sugar and butter in a bowl. Add the eggs and vanilla essence slowly.
- In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, xanthan gum, oats, salt and cinnamon, then add to the egg mixture. Add the mashed banana and milk and mix well until combined.
- Spoon half of the mixture into the prepared loaf tin and then sprinkle with the diced pear and two thirds of the blueberries. Spoon the remaining sponge mixture on top. Scatter over the remaining blueberries, the oats and the demerara sugar.
- Bake in the preheated oven for 55 minutes - 1 hr or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.
Facebook Comments Box
