Updated: Jan 11, 2020
In my ongoing quest to try and eat more healthy, and keep the grain intake to a minimum, I am always trying new recipes that use alternative types of flour. And, honestly, it can be hit or miss sometimes.
But, this recipe has very quickly become one of my favorites! I made it as pear bread, but, I feel like you could use almost any fruit and it would work well. Banana or blueberry come to mind. Very easy, very versatile, and very delicious.
Just a quick mention that, the batter will be a bit thick because of the coconut oil. It still works and bakes very well, but, if you want to add a bit of warm water, a tablespoon at a time, that will make it a bit more smooth and creamy and easier to spread into the baking pan.
Gluten Free Pear Coconut Bread
1 cup almond flour
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp cloves
1/2 cup + 2 Tbsp coconut oil
1 cup chopped up pears
1/2 cup walnut pieces
1). Mix flours, baking soda, and salt into a small bowl and set aside.
2). Melt coconut oil just until smooth.
3). Add eggs one at a time and beat well.
4). Add flour mixture to egg mixture and mix well.
5). Add cinnamon and cloves and mix in well.
6). Add chopped pears and walnuts and fold gently.
7). Bake in an 8x8 (or comparable sized) baking pan at 350 until the top is deep brown and fork inserted comes out clean.
8). You can also add a few whole small pears, as in the photo, and it makes for a really nice presentation, and also the pears bake along with the cake and taste delicious! I uses small seckel pears in my cake. Be sure and peel them before baking.
Allow cake to cool and then serve warm with some coconut cream on the side if you like.