Pears are poached in spiced tea, then baked in a coconut sponge cake batter flavored with cinnamon, ginger, and nutmeg – what more could you want from a recipe? It's made from oats, so it's gluten-free and consequentially, you can get away with grabbing a slice for breakfast just as well as you can have a slice (or two) for dessert. It's easy to make in spite of its fancy appearance, so it's also perfect for potlucks.
Chai Spiced Poached Pear Coconut Loaf [Vegan, Gluten-Free]
- 4 small pears, peeled
- 2 bags of spiced herbal tea
- 3 cups gluten-free oat flour
- 1 cup coconut sugar
- 2 tablespoons ground flax seeds
- 1/4 cup unsweetened desiccated coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 1/2 cup maple syrup
- 2 tablespoons coconut oil, melted
- 2 teaspoons apple cider vinegar
- 1 cup coconut milk
- Preheat the oven to 355°F and grease and line a loaf tin.
- Place the pears in a large pan with boiling water to cover. Place the tea bags in, cover with a lid and poach for 10 minutes, until softened. Leave to cool.
- Mix together the oat flour, coconut sugar, flax seeds, desiccated coconut, baking powder, baking soda, and spices in a large bowl.
- Stir in the maple syrup, coconut oil, vinegar, and coconut milk, plus 1 1/2 cups of the tea liquid from the poached pears. Mix well to form a batter.
- Spoon some of this into the loaf tin up to halfway. Now carefully drop the pears in with a small gap between them.
- Spoon more batter around the pears in between the gaps to reach the top of the loaf tin (you may have some mixture leftover).
- Bake for 30 minutes, then scatter over 1 tablespoon coconut sugar mixed with 1/2 teaspoon cinnamon.
- Continue baking for another 15 minutes, until firm, risen, and golden. Leave to cool in the tin.
- Gently lift out the cake when cooled down, then slice and serve.