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Recipe: paleo pear and raspberry bread

February 8, 2015 by Shari 2 Comments

My Mum and I have been trying to cut gluten out of our diets {now that my sister has been diagnosed a Celiac}. We’ve been enjoying this breakfast smoothie – which is super simple and quick when you’re wrangling children or trying to get out the door to work.

But change is as good as a holiday and anyone will get bored of having the same thing for breakfast every morning. So I decided to try and replicate some paleo pear and raspberry bread that I tried at my parent’s local café, where they have the best french baguette loaf.

The paleo diet is about eating fruits, vegetables, lean meats, seafoods, seeds, nuts and healthy fats. It’s about avoiding grains, dairy, processed foods, sugars, legumes, starches and alcohol. B*tches be cray-cray if you think that I’m going to be giving up my random drink {which occurs once in a blue moon}.

Although I am not paleo {I am more about 80/20 clean eating} – I do enjoy some of it’s practices and the fact that it’s gluten free.

PALEO PEAR AND RASPBERRY BREAD
2 cups of poached pears
2 cups of frozen raspberries

1 cup of coconut flour
1 cup of desiccated coconut
1 tsp gluten-free baking powder or 1 tsp bicarb soda
3 tablespoons of maple syrup
1 tablespoon of vanilla bean paste
6 eggs
Mash the pears and combine with raspberries, flour, coconut, baking powder, maple syrup, vanilla and eggs. Pour into a loaf tin and bake in a preheated 180 degree oven for approximately 30 mins – it should have risen significantly and be starting to deepen in colour.

Turn the temperature down to 150 celsius and bake for a further 15-25 mins or until a skewer comes out clean. Remove from the oven and allow to stand in tin for 10 mins before removing from tin and placing on a wire rack to cool. You can eat it immediately {it will be difficult to cut until it’s cooled} or serve at a later date.

Are you interested in paleo? Are you appreciating my gluten free recipes? Have you tried making this yourself? Please share any images you have on instagram and hashtag goodfoodweek. 
I love supporting my local shops and YourGrocer makes it so easy.Get your ingredients for my paleo pear and raspberry bread delivered today.

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Filed Under: Breakfast, recipe Tagged With: Coconut, paleo, pear, raspberry, rice malt syrup

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Recipe: gluten free chicken and chickpeas »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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