With pears still in season (and pretty cheap!) at the moment, its the perfect time to use them up in a beautiful pear & raspberry loaf. This loaf is gluten free and high in fibre, healthy fats and protein - especially if you are able to add the collagen powder - it will leave you feeling satisfied and energised. A great breakfast or snack.
1 cup frozen raspberries
2 cups blanched almond meal
1/2 cup unflavoured collagen powder (optional) - I used this one
3 Tbsp melted butter
2 Tbsp maple syrup
1 tsp bicarb soda
Preheat oven to 180°C and line a loaf tin with baking paper
Slice 1 pear into thin slices and set aside. Grate the remaining pear.
Combine the grated pear, maple syrup, melted butter and eggs in a large bowl
Add in the almond meal, collagen powder, bicarb soda and mix
Fold through the raspberries
Pour the mixture into the prepared loaf tin and place pear slices on top
Bake in the over for 1 hour or until a skewer comes out cleanly
Cool in the tin for 10 minutes then slice and enjoy
Store in the fridge for up to 4 days or slice & freeze for up to 3 months