Pear & Chocolate loaf 


3 Conference pears 

1 ½ cup almond flour 

½ cup coconut flour 

½ cup cocoa 

1 tsp bicarbonate of soda 

Pinch of salt 

3 eggs 

4 tablespoons brown sugar 

¼ cup coconut oil 

1 cup black coffee 





1 – Place the strawberries and rose petals in a large pot and cover with the sugar, pour over the rose water and cook on a low heat until the sugar has turned to liquid.
2 – Turn the heat up to a medium setting and start soft boiling the preserve. Using a sugar thermometer cook the preserve until it reaches 120 degrees celsius.
3 – If you do not have a sugar thermometer just follow the above instructions keeping in mind that: temperatures and cooking conditions vary also with height above sea level and the moisture content in the air so keep on testing the boiling syrup by dropping half a teaspoon on a cold plate and let it run. The quicker the syrup sets and becomes thick the closer you are to the perfect consistency.