Gluten-free pear & banana loaf
I’m pretty excited for today. It’s the first day of the annual Toronto Vegetarian Food Festival, and I’m just about to head down to Harbourfront to check out all the new products, eat delicious food and catch up with friends. Thankfully it’s a beautiful day in the city—the sun is shining and everyone is out and about for the weekend.
If you’re in town, be sure to stop by and check out the festivities. We’ve got some amazing speakers and demos lined up, including Roberto Martin, Allyson Kramer, Michael Greger and Heather Nicholds, just to name a few, as well as a Q&A with the director of The Ghosts In Our Machine (an incredible documentary, if you haven’t seen it yet).
This doesn’t have anything at all to do with this pear and banana loaf, but I have been up to my elbows in pears this week. You see, I came home with a huge bag of cute little Forelle pears from a colleague’s tree, and so far I’ve made a pear crousade, a fall-inspired crumble and this amazing loaf. Yep, I’ve been a busy girl.
As you’ll see from the ingredients list, this loaf is humble yet wholesome. It is bursting with fruit flavours and chunks of soft pears, and also makes use of one of my favourite gluten-free flour combinations: chickpea, oat and almond. Oh, and it’s oil-free, too.
I paired the loaf slices with some homemade blueberry jam, the recipe of which will appear in Dreena Burton’s next cookbook. I get the pleasure of working with Dreena once again and have been busy photographing all the recipes for this new book (and from what I’ve seen so far, I think it’s going to be another masterpiece!). To find out about her family-friendly recipes, check out my review of her latest ebook.