Pear and Carob Loaf


I took a few duvet days last week, and then got totally swamped and overwhelmed when I went back to work.
That’ll teach me!
I’ve been feeling a tad rundown lately, a sure sign that the dreaded seasonal allergy season upon us.
A quiet rainy weekend is in the forecast.
I just saw an ad about a place where people go to find their ‘creative soul’.
It sounds nice, I’m a little envious – I think my ‘creative soul’ may be a little lost.
Here’s to a creative weekend!

I have lots of pears and some leftover carob chips, maybe I’ll bake a pear and carob loaf…

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Pear and Carob Loaf

(recipe adapted from verses from my kitchen)


  • 1 ½ cups graham flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup turbinado sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg, grated
  • 2 tablespoons ground flax + 6 tablespoons of water
  • ¾ cups olive oil
  • 3 tablespoon maple syrup or honey
  • 2 cups pears, cored, peeled and grated (about 3 pears)
  • 1 cup carob chips
  • ¼ cup walnuts, chopped (for topping)

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  1. Preheat oven to 350 degrees, grease a loaf pan and set aside
  2. In a mixing bowl, combine the flour, baking powder, salt, cinnamon, sugar and nutmeg
  3. In a second mixing bowl combine flax mixture, oil, maple syrup and grated pear
  4. Add in the flour mixture a bit at a time and fold until all ingredients are wet
  5. Add the carob chips and stir to spread them throughout the mixture
  6. Scrap the mixture into the loaf and spread the walnuts evenly on top
  7. Bake in an oven for 45 minutes or until the wooden skewer placed in the middle comes out clean
  8. Remove from oven and let rest for 5 minutes and then remove from pan and serve
  9. Enjoy!



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