Pear & Chocolate loaf

09 July 2019

Nothing announces spring like the first strawberries of the season! I love the subtle gentle flavour and combined in this recipe with rose petals, rosewater and vanilla makes for a sublime combination.


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.