Pear Coconut & Lupin Bread
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- 1 cup Lupin Flakes
- 700 g pears tinned or 3 large ripe pears, peeled
- 1.5 cups Self raising wholemeal flour
- ¼ cup desiccated coconut
- ⅓ cup brown sugar
- 50 ml Extra Virgin Olive Oil
- 2 eggs – lightly whisked
- ½ cup light coconut milk or your preferred milk alternative ie skim milk
- 2 tsp cinnamon
- 2 tsp vanilla essence
- ½ tsp bicarb soda
- 2 Bananas Large - over ripe
Instructions
- Preheat oven to 170°C. Grease a loaf pan lightly with oil and line with non-stick baking paper.
- Blend the lupin flake, SR flour, bicarbonate of soda and cinnamon in a large mixing bowl.
- Gently melt butter in a large saucepan over low heat. Take off the heat, add the brown sugar, skim milk, mashed bananas, diced pears, vanilla and eggs and stir in gently.
- Pour the butter mix into the dry ingredients and stir in gently until just combined.
- Pour the mixture into the cake pan and sprinkle with lupin flakes and ¼ teaspoon sugar (optional).
- Bake for approximately 45 minutes, or when a skewer in the centre is clean.
- Set aside for at least 5 minutes, before carefully turning out onto a wire rack to cool.
Nutrition
Calories: 364kcalCarbohydrates: 54gProtein: 8gFat: 13gSaturated Fat: 5gSodium: 395mgFiber: 9gSugar: 24g
