Ingredients
RSF, VGN 
1 hr 
8-12 - 3 ripe ‘Williams’ pears, blended (should make about 2 cups of puree)
- ½ cup pure maple syrup
- ⅓ cup coconut oil
- 2 cups whole spelt flour (or light buckwheat flour for a GF alternative)
- 1½ cups whole almond meal
- 1 tbs vanilla powder or extract
- ½ tsp baking powder
- ½ tsp fleur de sel (flaked sea salt)
- 250g (1 punnet) strawberries, finely chopped
- 8 extra strawberries, sliced for the top of the cakes
- 8 tbs coconut sugar, for sprinkling
Method
- Pre-heat your oven to 180 degrees celcius.
- Roughly chop the pears and blend with the maple syrup in a blender until smooth. Then pour into a large mixing bowl.
- Add the coconut oil, spelt flour, almond meal, vanilla, baking powder, fleur de sel and mix well.
- Next fold through the finely chopped strawberries.
- Lightly grease an 8 hole mini loaf pan (or a 12 hole muffin pan).
- Scoop the mixture evenly into the pan.
- Place the sliced strawberries on top of each little loaf and sprinkle generously with coconut sugar.
- Bake for 35 minutes.
- Once cooked, remove from the oven and allow to cool slightly.
- Serve warm with coconut yoghurt or natural yoghurt and a little extra pure maple syrup. Enjoy!
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