Pear, Raspberry and Macadamia Loaf

Pear Raspberry and Macadamia Loaf. A delicious, guilt free treat for your tummy. Perfect as a toddler treat too!

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.

Pear Raspberry and Macadamia Loaf. A delicious, guilt free treat for you mummy tummy. Also a great toddler snack!

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!

Pear Raspberry and Macadamia Loaf. A delicious, guilt free treat for your tummy. Perfect as a toddler treat too!

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

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!

Pear Raspberry and Macadamia Loaf. A delicious, guilt free treat for you mummy tummy. Also a great toddler snack!

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

Pear Raspberry and Macadamia Loaf

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Egg-Free Spiced Pear Cake

Egg Free Spiced Pear Cake

Another egg free baking post! I must be getting my baking mojo back! Huzzah!

It was my wonderful best friend’s birthday this past weekend, and being the amazing friend that I am… I totally forgot. So to make it up to her I baked her a birthday cake. Possum suggested we make a pear cake. I figured it wouldn’t be too hard to make one up, surely. I’ve baked loads of cakes! It had just been so long I couldn’t actually remember what cake batter looked like. But being who I am I just started and hoped for the best.

The cake tasted delicious, certainly one I would happily make again. But I would bake it longer than I did as most of it was still raw. But the edges were great! So here is my modified (with increased cooking time) recipe for Egg-Free Spiced Pear Cake. Enjoy a slice with your best friend (and your other best friend, a dollop of cream!)  🙂 xx

Egg-Free Spiced Pear Cake

2 Tbsp chia seeds soaked in 1/2 cup water for 15 minutes

1/2 cup sugar

75g butter plus another 25g to dot on top of the cake batter

1/2 tsp pure vanilla extract

1 tsp No Egg* mixed into 2 Tbsp water

1 cup self raising flour

1/2 cup desiccated coconut

1/2 cup ground almonds

1/4 tsp ground cardamom

1 tsp ground cinnamon

3/4 cup plain yoghurt (full fat)

1 tsp bicarb soda

2-3 pears peeled, cored and chopped

1 Tbsp brown sugar to sprinkle on top of cake batter

* No Egg is a potato based egg replacer product. This cake would still work without it.

Preheat your oven to 180°C or 160°C fan-forced. Grease and line a cake tin (i used a circular springform tin, not sure how big sorry!).

Grease and line your cake tin

Put your chia seeds in water to soak for 15 minutes until they look like frog spawn (mmmmmmm). Using an electric beater, beat together sugar butter, vanilla and No Egg mix. In a large mixing bowl, combine flour, coconut, ground almond, cardamom, cinnamon and bicarb. Gently combine. Stir through the yoghurt. Then stir through the butter/sugar mix. Finally stir through the chia seeds.

Cake batter before stirring in the chia seeds

Cake batter before stirring in the chia seeds

Pour mixture into your prepared cake tin. Sprinkle over your chopped pear. Then sprinkle over brown sugar and finally dot with the remaining 25g butter. Place in the oven to bake for 1 hour. Check with a skewer to make sure it is cooked all the way through. It is a very moist batter so may need extra time.

Ready for the oven!

Ready for the oven!

***Please do let me know how this turns out if you make it! I would love to hear feedback on any recipes I have posted. ***

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