Like cake? Love cake? But feel a little guilty when you eat it? Have no fear! My loaf is here! This Pear, Raspberry and Macadamia Loaf is totally guilt free, low in added sugar and loaded with healthy goodies like chia, buttermilk and raspberries.
Not too long ago Legoman and I sat down to do a cupboard clear out in our kitchen. A whole bunch of unfun was had. But, I did realise we had a lot of certain things. Apparently I hoard almond meal, carob powder, pasta and macadamias. There are worse things I could be hoarding! Don’t judge me!
Macadamias are Australia’s gift to the land of nuts. They are a little buttery ball of good fats, antioxidants and even have natural plant sterols to keep your cholesterol in check. Plus, they’re Australian so of course they’re wonderful! They work beautifully into both sweet and savoury dishes (did someone say Macadamia crusted fish??). Next time you’re out shopping, try some macadamias and try not to eat them all before you bake this Pear, Raspberry and Macadamia Loaf!
The day I baked this was our local Winter Magic Festival which is held each year to celebrate the Winter Solstice, the shortest day of the year. It is such an amazing outpouring of community spirit and love. This year was the first year I haven’t gone in a while, but I was feeling very pregnant and very uncomfortable that day. So I baked instead (and did laundry, cleaned the toilets, did the dishes….). But gorgeous Legoman and Possum had a fab morning together. Here’s a little happy snap of Possum in her get up. Dressed proudly by daddy! She said she was a strawberry, and apparently I was a rainbow. Love her so much!
Pear, Raspberry and Macadamia Loaf – Makes 1 loaf
1 cup SR flour
2 Tbsp chia seeds soaked in 1/2 cup water
1 tsp baking powder
1/2 cup LSA
1/2 cup macadamias, chopped and toasted
2 pears, peeled, cored and chopped
1/3 cup frozen raspberries
1 1/2 cups buttermilk
75g butter melted
1/4 tsp cinnamon
3 Tbsp coconut sugar
1 tsp No Egg with 2 Tbsp water or 1 egg
1. Preheat oven to 180°C. Grease and line a loaf tin.
2. Soak your chia seeds in water and let sit for 15 minutes.
3. Combine dry ingredients (except coconut sugar) and nuts in a large mixing bowl.
4. Beat together, in a separate bowl, the buttermilk, NoEgg and coconut sugar until bubbly.
5. Stir wet, chia and dry mixes together. Add butter, pear and raspberry. Stir to just combine.
6. Pour into a baking tin and bake for 1 hour 15 minutes. Check with a skewer. Allow to cool before chowing down!
And just an aside, I’ve been having a local tour of local hospitals the past few days thanks to by placenta previa. This has left Legoman flying solo with Possum at home. He sent me this picture of our kitchen tonight. It looks AMAZING! And I just want to publicly say a HUGE thankyou to my husband for being such a wonderful support for me and such a loving daddy to our Possum. I love you Legoman! xxx
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