2 medium sized pears (420g), cored, skin on
1 cup dried figs (150g), sliced
100ml coconut oil, melted
2 tablespoons maple syrup
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.