Ginger Pear Buckwheat Bread
Sweet with a kick of ginger, this Ginger Pear Buckwheat Bread makes a great, breakfast, snack, or dessert. Completely plant-based, gluten-free, oil-free, sugar-free, and fruit-sweetened.
Author:
Elizabeth | At Elizabeth's Table
Serves:
12
Prep:
15
minutes
Cook:
45
minutes
TOtal:
60
minutes
Ingredients
- 1 Pound Chopped Pear, divided
- 1/4 Cup Date Syrup
- 3 Tablespoons Almond Butter
- 1 Tablespoon Baking Powder
- 1 Tablespoon Apple Cider Vinegar
- 1 1/2 Teaspoons Ground Ginger
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 3/4 Cup Buckwheat Flour
- 3/4 Cup Oat Flour
- 2 Tablespoons Ground Flaxseed
Instructions
- Preheat the oven to 350. Line a loaf pan with parchment paper.
- Using a food processor or grater, shred 8 ounces of the pears. Set aside.
- Add the other 8 ounces of pears, the date syrup, and the almond butter to a food processor. Process until smooth. Add the baking soda, apple cider vinegar, ginger, cinnamon, and nutmeg. Pulse to combine.
- Transfer to a bowl and stir in the oat flour, buckwheat flour, and ground flaxseeds. Mix until smooth.
- Stir in the shredded pears.
- Pour the batter into the loaf pan. Top with additional pear, if desired.
- Bake for 45 minutes, or until a toothpick inserted into the bread comes out clean. Let cool for at least 15 minutes. Enjoy!
