3Bosc or Bartlett pearspeeled with stems left intact
1tspVanilla Extract or 1/2 tsp Vanilla seeds
Peel from 1 orange
For the Gingerbread Loaf Cake
2TBSPFlax Meal + 5 TBSP Water
1TBSPfreshly grated ginger
2cupsSpelt or Whole Wheat Flour
Poach the Pears:
In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat to medium low and simmer until the pears are easily pierced with a knife (approx 15-20 minutes). Remove pears and set aside.
Strain the poaching liquid through a fine strainer and return the liquid to the saucepan. Simmer until it thickens to form a syrup that coats the back of a spoon (~35 minutes). Set aside.
Prepare the Gingerbread Cake Batter:
Preheat oven to 350' F. Line a 9 x 5-inch loaf pan with parchment and lightly grease the sides. Set aside.
In a small bowl combine the flax meal and water and set aside for 10 minutes. In a large bowl, combine the molasses, coconut sugar, and coconut oil. Add the flax meal mixture and stir until combined. Stir in the baking soda, baking powder, spices, and salt. Alternately, fold in the flour and almond milk until combined.
Assemble the cake:
Place poached pears in the prepared pan and spoon the gingerbread batter around the pears. Don't worry if it looks messy at first; it will bake up beautifully. Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
Remove from the oven and cool for 10 minutes before removing from the pan (using the parchment paper, gently pull up on the sides to help the cake release). Transfer the loaf to a cooling rack to cool completely before serving.
Sprinkle with powdered sugar and spoon some of the poaching syrup over each slice.
If you don't have whole wheat or spelt flour, simply use all purpose flour. In exchange for the fresh grated ginger, use 1/4 tsp ground ginger. Almond milk can be exchanged for coconut milk or any other non dairy milk your prefer.