Method

• Preheat oven to 180°F.
• Line a loaf tin with baking paper.
• Warm the rice malt syrup, coconut oil and almond milk in a pot. Once simmering, add the dates and turn off the heat.
• Mash the dates in the liquid and add the baking soda, grated ginger and vanilla.
• Sieve the gluten free flour and baking powder.
• Add the eggs to the wet ingredients and then mix through the flour.
• Pour into the prepared loaf tin, slice the pears and arrange on top of the loaf and then bake in the oven for 45mins-1 hour until it is cooked when tested with a skewer.
• Allow to cool in the tin before removing.