Anolon Academy

Pear and Ginger Loaf

By Dominique Rizzo

Toasted millet and ginger poached pear bread with walnut and coconut granola.

This little number is terrific served warm or at room temperature, on its own or with a dob of yoghurt.

Ingredients

Poached pears:

  • 1lt clear all natural apple juice
  • 2 tbsps. minced ginger
  • 1 cinnamon stick
  • 3 Packham pears peeled, cored and cut into eighths

Loaf:

  • 1 cup millet
  • 1 egg
  • ½ cup sour cream
  • 1 cup almond milk or cows milk
  • ½ cup quark
  • ½ cup organic panella sugar (or brown sugar or white sugar)
  • ½ tsp. vanilla bean paste or 1 tsp. of essence
  • 1 cup whole wheat flour
  • 1 cup self-raising spelt flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt

Walnut Granola:                                                                                        

  • 1 ½ cups walnuts broken up in your hands
  • 3 tablespoons organic panella sugar
  • 1/3 cup spelt oats
  • ¼ cup coconut
  • ¼ teaspoon ground cinnamon
  • 100g organic melted butter

Method

Preheat oven to 170° fan forced. Line a loaf tin so that there is a 3cm high boarder above the top of the tin.

Combine the apple juice, ginger, cinnamon stick and the sliced pears in a pot making sure that the pears are covered and bring it to the boil. Turn off the heat and cover the pears, leaving them to cool in the liquid. Once cooled, drain the pears from the apple juice, chilling the apple juice down and using it for a refreshing drink, and set the pears aside.

Place the millet into a frypan and toast it over a moderate heat, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. 

Remove ¼ cup of the millet and set the rest aside to cool. In a bowl whisk together the egg, sour cream, milk, quark and the vanilla and in a separate bowl combine in the flours with the baking powder, bicarb soda and cinnamon.

 Add the poached pear slices to the flour mix then pour in the egg; milk and quark mix and gently fold through the ingredients until just combined.

For the walnut granola combine all the ingredients including the set aside millet into a bowl and mix to coat with the butter. Pour the batter into the tin and heavily top the loaf with the walnut granola.

Bake the loaf covered with foil for 40 minutes then remove the foil and bake for a further 20 minutes until a skewer inserted in the centre comes out clean.

Serves 12

Difficulty: Easy

Time: Prep: 30 minutes, Cook: 60 minutes