Ginger Pear Buckwheat Bread

Sweet with a kick of ginger, this Ginger Pear Buckwheat Bread makes a great, breakfast, snack, or dessert. Completely plant-based, gluten-free, oil-free, sugar-free, and fruit-sweetened.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 205

Author Elizabeth

Equipment

Food Processor

Ingredients

1 Pound Chopped Pear divided
¼ Cup Date Syrup
3 Tablespoons Almond Butter
1 Tablespoon Baking Powder
1 Tablespoon Apple Cider Vinegar
1 ½ Teaspoons Ground Ginger
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
¾ Cup Buckwheat Flour
¾ Cup Oat Flour
2 Tablespoons Ground Flaxseed

Instructions

Preheat the oven to 350. Line a loaf pan with parchment paper.
Using a food processor or grater, shred 8 ounces of the pears. Set aside.
Add the other 8 ounces of pears, the date syrup, and the almond butter to a food processor. Process until smooth. Add the baking soda, apple cider vinegar, ginger, cinnamon, and nutmeg. Pulse to combine.
Transfer to a bowl and stir in the oat flour, buckwheat flour, and ground flaxseeds. Mix until smooth.
Stir in the shredded pears.
Pour the batter into the loaf pan. Top with additional pear, if desired.
Bake for 45 minutes, or until a toothpick inserted into the bread comes out clean. Let cool for at least 15 minutes. Enjoy!

Nutrition