260 Calories per serve
1 1/2 cups wholemeal flour
1/2 cup almond meal
1/2 cup raw sugar
2 scoops (60g) True WPI90 Salted Caramel
2 tsp baking powder
1/2 tsp bicarbonate soda
1 Tbsp sesame seeds, plus extra to top
2 tsp cinnamon
1 tsp ginger
1/4 tsp cardamom
1 cup Greek yoghurt
1/3 cup olive oil
1/4 cup coconut milk
1 Tbsp hulled tahini
1 pear, finely chopped, plus extra to top
Preheat oven to 180 degrees Celsius fan forced.
Combine all dry ingredients in a large bowl.
In a medium bowl, whisk the yoghurt, eggs, olive oil, coconut milk and tahini together until smooth.
Add the wet mixture into the dry and fold together.
Lightly fold through the chopped pears and then transfer the batter into a lined and greased loaf tin.
Decorate with extra thinly sliced pear and sesame seeds.
Bake for about 1 hour, or until a skewer comes out dry when inserted. The top will be crunchy and caramelised when finished.
Allow to cool completely before serving.