Pears are a great source of soluble fibre, with one pear providing around a quarter of your daily recommended fibre intake. Soluble fibre is fermented in the bowel and used to feed and promote the growth of beneficial bowel bacteria. The warming spices in chai are beneficial for digestive health, balancing blood sugar levels and for improving circulation.
Serves: 6–8
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Poached Pears:
- 2 tbsp loose-leaf chai
- ½ tsp ground cinnamon
- ¼ cup raw honey or pure maple syrup
- 3 medium pears, peeled & core removed from bottom
- Cake:
- 1 cup almond meal
- ⅓ cup coconut flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- Pinch sea salt
- 3 tsp ground cinnamon
- 1½ tsp ground ginger
- ½ tsp ground cardamom
- 2 tbsp chia seeds
- ¼ cup cold-pressed coconut oil, melted
- ¼ cup milk of choice (coconut or almond)
- ¼ cup raw honey or pure maple syrup
- 2 eggs
- 1 tsp pure vanilla extract or paste & 2 ripe medium bananas
Method
- Preheat oven to 180°C. Grease 15cm cake tin and line with baking paper.
- In medium saucepan, place 2 cups water, chai, cinnamon and honey and bring to boil.
- Add pears and add more water until pears are just covered. Simmer with lid on for 30 mins or until tender. Remove pears with slotted spoon.
- To make cake, place all cake ingredients into food processor and blend until well combined.
- Pour mixture into cake tin and place in oven for around 45–50 mins, or until skewer inserted in centre out clean.
- Top cake with poached pears, drizzle on a little honey and decorate with flowers or almond flakes.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
