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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. However, I wanted to try something that didn’t use wheat flour or butter.
This recipe uses a combination of Thermomix-milled rice and almond flours as the basis for the dough. A combination of fruit, sugar, cinnamon and vanilla extract ensures the bread is not too sweet.
Pear and Raspberry Bread
Ingredients
- 170 g medium grain brown rice
- 150 g raw almonds
- 120 g raw sugar
- 1 tsp salt
- 50 g corn flour
- 2 tsp baking powder
- 3 tsp ground cinnamon
- 2 large eggs
- 120 g extra light olive oil + extra for greasing
- 2 teaspoons vanilla extract
- 3 ripe pears peeled cored and cut into 1-1.5cm pieces
- 110 g frozen raspberries
Instructions
- Preheat oven to 150C (350F)
- Grease a loaf pan with olive oil
- Put rice into the Thermomix bowl and mill with the measuring cup (MC) on for 2 minutes | Speed 9
- Take out 1 tbsp of rice flour and dust the pan; tip out any excess flour
- Scrape down the sides of the Thermomix bowl, add almonds, sugar and salt and mill with the MC on for 10 seconds | speed 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
- Add pears and raspberries and mix for 1 minute | Speed 2; use the spatula to help combine together
- Pour mixture evenly into the loaf pan
- Bake for 50-60 minutes or until a toothpick comes out clean
- Remove from the oven and leave in the pan for 10-15 minutes before turning out onto a baking rack
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Serving Suggestions
Make Ahead
1. Cut into slices and wrap individually in cling wrap. Store in the freezer and defrost overnight in the fridge.
[Last updated: February 9, 2014]
