I’m going to be honest and admit that the marbled look was not my intention however I’m glad it happened because I mean, how lovely does it look! Pears are in season at the moment meaning organic ones are relatively cheap. I love Bosc pear as they are ideal poached, baked or roasted. Bosc pears are an excellent fruit to use in baking as I find they tend to keep their shape and flavour.
2 cups organic buckwheat flour
1/4 cup tapioca flour
1 TSPN aluminium-free baking powder
1 TSPN cinnamon
1 TSPN turmeric powder
2 TBSP flaxmeal
1/4 chopped walnuts + extra to sprinkle on top before baking
2 organic Bosc pears, sliced for decoration
1/4 cup coconut sugar or sweetener of choice
1 and 1/3 cup plant based milk- I used almond milk
1/4 cup coconut oil, melted
- Mix the dry ingredients together in a large bowl except the turmeric.
- Add the plant based milk and coconut oil to the dry mix and stir. The combination of buckwheat flour and flax meal can be quite thick however it is fine. Add the turmeric and gently stir through the batter. Do not overmix though.
- Pour the batter into a lined slice tray. Top with sliced Bosc pears and additional walnuts.
- An optional however recommended step is to sprinkle a little coconut sugar on top of the cake as it allows the top to crisp up and the pears to caramelise.
- Bake for 35mins at 180C or until the top of the cake springs back when touched.
❀ You could substitute the pear with granny smith apples.
❀ An economical, waste-free and sustainable option is to make your own buckwheat four simply by grinding activated/raw buckwheat in a good blender or food processor. I use my Thermomix.
❀ Increase the amount of sugar in the recipe if desired.
❀If you do not have a slice pan, you could use a loaf pan.
Let me know if you make this recipe!
“Adopt the pace of nature. Her secret is patience.” – Ralph Waldo Emerson.