Fig and pear loaf
This is an easily adaptable recipe and will work with most fruit (apple, nashi pear, pear, banana) and dried fruit (dates, prunes, figs). It also works with a variety of flours (spelt, buckwheat, high grade or rising – just omit the baking powder). It is free of refined sugars and is guilt free; allowing you to layer on as much cream or yogurt as you wish!
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