The lovely and eternally glowing Jacqueline Alwill (and mum to 5-year-old Jet) from The Brown Paper Bag, opened her bountiful bag of recipes and shared her beautifully rustic, wholesome Fig and Pear Loaf with Beauticate, just in time for Mother’s Day.

“This recipe celebrates the flavour of autumnal figs and pears, just the right amount of spice to warm the body, and combines with beautiful nourishing wholefood ingredients (almond meal, besan flour, coconut oil) to keep mums feeling energised and doing all the wonderful things they do,” says Jacqueline. It’s also simple enough for little hands to master (with some parental help). It’s the perfect thing to wake up to on Mother’s Day.

How to make a super healthy Fig and Pear Loaf

Serves 8-10


2 medium sized pears (420g), cored, skin on

1 cup dried figs (150g), sliced

100ml coconut oil, melted

2 tablespoons maple syrup

3 eggs

2 teaspoons vanilla

2 teaspoon cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

2 teaspoons gluten and aluminum free baking powder

1 cup besan flour

1 cup almond meal

½ cup shredded, unsweetened coconut


Preheat oven to 180C and line a loaf or cake tin with baking paper.

To prepare your pears, finely slice half a pear and reserve for the top of the loaf, dice in the remaining pear into 2cm pieces.

In a large mixing bowl combine coconut oil, maple, eggs, vanilla, spices and baking paper and whisk well.

Add besan flour, almond meal and coconut, then mix gently before adding pears and figs.

Fold all ingredients together.

Pour into lined tin and arrange finely sliced pears over the top.

Place in oven and cook for 40-45 min.

Allow to cool in tin for 20 min before transferring to wire rack and cooling a further 20 min before serving.

Story and photography by Jacquline Alwill

What do you make your mum for Mother’s Day?

Comment (0)

  1. May 13, 2015

    Yum! Can you use spelt or buckwheat flour instead of besan?