Updated: Oct 11, 2019
As well as using quality, real food ingredients, I'm all about efficiency in the kitchen! Mixing bowls and a spoon is all you need to make this yummy and healthy loaf.
You can experiment with different fruits like apples or raspberries and walnuts or pecans also taste delicious. This recipe doesn't contain any refined, sugars refined flour so you can avoid that insulin spike that store bought cakes can give.
I am a big fan of Rapadura sugar, it is a unrefined cane sugar which is dried at low temperatures to maintain nutritional properties and there is no other processing involved. Unlike other sugars that can be highly processed, refined and bleached. I buy my Rapadura sugar here.
Hazelnut Blackberry & Pear Loaf
I N G R E D I E N T S
1 3/4 cups spelt or emmer flour
2 teaspoons baking powder
Pinch of salt
1 cup rapadura sugar
2 teaspoons ceylon cinnamon or ginger
3 free range eggs
2/3 cup organic natural yoghurt
1/2 cup olive oil
2 teaspoons vanilla extract
Zest of 1/2 lemon or orange zest
1 pear, chopped
1 cup blackberries (If using frozen berries coat in 1 tablespoon of spelt flour to remove moisture)
1/2 cup hazlenuts, roasted & chopped
M E T H O D
Preheat oven to 180 degrees, lightly grease or line loaf tin with baking paper.
In a large bowl, combine dry ingredients.
In another bowl, whisk wet ingredients until combined then fold wet ingredients into dry mix and stir until combined.
Stir through blackberries, pear and hazelnuts and pour into loaf tin.
Bake for 55 minutes or until passes the skewer test.