by Bryn Morgan & Colin Douglas

This is the Pear and Raspberry Slice we serve in our cafe. We make the plant based version with the coconut oil for the cafe but it can be made with butter if your prefer a richer creamier flavour. It combines the delicate sweetness of ripe pears with the tartness of fresh raspberries, creating a delicious dessert that is both egg-free and gluten-free. This recipe is PLANT BASED, GLUTEN FREE, EGG FREE, DAIRY FREE.

Ingredients:

• 1 ½ cups gluten-free flour (blend of rice flour, tapioca flour, and potato starch)
• 1 tsp baking powder (gluten-free)
• ½ tsp ground cinnamon
• ½ cup coconut sugar (or other low-glycemic sweetener)
• ½ cup unsweetened applesauce (as an egg substitute)
• ½ cup coconut oil (melted) or butter for a richer flavour
• 2 pears, peeled, cored, and diced
• 1 cup fresh raspberries
• 1 tsp vanilla extract
• 2 tbsp chia seeds (optional, for added fiber and omega-3s)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a square baking pan (8×8 inches) with parchment paper.
2. Prepare the wet ingredients: In a large mixing bowl, combine the applesauce, melted coconut oil (or butter), and vanilla extract. Stir until smooth.
3. Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, and coconut sugar.
4. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix.
5. Fold in fruit: Gently fold the diced pears and raspberries into the batter. If you’re using chia seeds for added nutrition, add them at this point as well.
6. Bake the slice: Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the slice to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing into squares.

Rationale for Ingredient Choices:

1. Gluten-Free Flour Blend:
   • A mix of rice flour, tapioca flour, and potato starch is used in this recipe to replicate the texture of traditional flour. Rice flour provides structure, while tapioca flour offers moisture retention and lightness, and potato starch helps improve the texture and flavor. This blend ensures a soft, moist slice without compromising on the mouthfeel (Gupta et al., 2020).
2. Applesauce (Egg Substitute):
   • Applesauce is a common egg substitute in egg-free baking. It adds moisture and helps bind ingredients together while providing a subtle sweetness. It is also a good source of dietary fiber and antioxidants (Erdman & Jouni, 2005).
3. Coconut Oil or Butter:
   • Coconut oil is used for its health benefits, including medium-chain triglycerides (MCTs), which may help with energy metabolism (St-Onge, 2001). Alternatively, butter provides a rich, indulgent flavor, although it does contain more saturated fat. Either option contributes to the texture of the slice, making it tender and moist.
4. Coconut Sugar:
   • Coconut sugar is used as a sweetener because it has a lower glycemic index compared to traditional sugar, meaning it has a smaller effect on blood sugar levels (Slavin, 2013). This makes it a suitable alternative for those concerned with blood sugar management.
5. Pears and Raspberries:
   • Pears are an excellent source of dietary fiber, vitamin C, and antioxidants like flavonoids. They are particularly beneficial for digestive health and can help promote a healthy gut microbiome (Basu et al., 2011).
   • Raspberries are rich in vitamin C, fiber, and polyphenols, including ellagic acid, which have anti-inflammatory and antioxidant properties (Basu et al., 2013). These compounds may help protect against oxidative stress and inflammation.
6. Chia Seeds (Optional):
   • Chia seeds are an optional addition for those looking to increase fiber and omega-3 fatty acids. Omega-3s have been shown to promote heart health and reduce inflammation (Benedict et al., 2013).

References:

• Basu, A., Rhone, M., & Rhone, M. (2013). Berries and cardiovascular risk reduction. Nutrition Reviews, 71(9), 563-573.
• Basu, A., Rhone, M., & Rhone, M. (2011). Pears: A source of dietary fiber and antioxidants. Journal of the Academy of Nutrition and Dietetics, 111(8), 1346-1355.
• Benedict, C., Hallschmid, M., Cedernaes, J., & Schiöth, H. B. (2013). Omega-3 fatty acids and their role in improving metabolic health. Current Diabetes Reports, 13(3), 265-272.
• Erdman, J. W., & Jouni, Z. E. (2005). The nutritional benefits of applesauce as a substitute for eggs in baking. Journal of Food Science, 70(6), S298-S303.
• Gupta, R., Garg, S., & Sharma, S. (2020). Advances in gluten-free food formulations. Food Reviews International, 36(5), 432-448.
• Slavin, J. L. (2013). Dietary sugars and health: A review of the evidence. Journal of Nutrition, 143(9), 1547-1553.
• St-Onge, M. P. (2001). Medium-chain triglycerides and obesity: An update. Current Opinion in Clinical Nutrition and Metabolic Care, 4(5), 509-513.

This Pear and Raspberry Slice provides a delicious, nutrient-packed dessert option that caters to those avoiding gluten and eggs while also offering various health benefits from fibre, antioxidants, and healthy fats.