Week 16 Dish 2: Vegan spiced pear bread

SJT done!!!!!!!!!! It is such a relief! For those of you who don't know, it's the situational judgement test that all medical students have to take in their final year. It's not really an exam that can be revised for, it's more common sense questions. We get points out of 50 for the test, and this is added to the points out of 50 that we get for our degree/ educational achievements. We are then ranked alongside all other medical students who are applying for a junior doctor position base on our total points. And where in the UK we work as junior doctors depends on our rank - the people with the highest rank get their top choice etc. So basically, the exam I had yesterday decides the next two years of my life. Scary right? That's why I'm just glad that it's over - more time would not have given me a better score.

Anyway, on to the yummy stuff. Today was the first time since I begun this baking challenge that I really found it difficult to bake. I was out all day (went to an Anthony Horowitz event for his new Alex Rider book, followed by a Crisis at Christmas induction, and finally to see my 10-day-old baby nephew who is just too cute) and I just wanted to sit and do nothing. But, I did get my butt into the kitchen, and as usual ended with a yummy bake. Definitely worth it!! Another easy recipe that anyone can try :D

Makes one loaf
Ingredients
2 ripe medium-size pears
2 tbsp ground linseed
6 tbsp soya milk
1 cup wholemeal flour
1 tsp bicarbonate of soda
1/4 tsp baking powder
1/2 tsp salt
1 heaped tsp cinnamon
1 heaped tsp ground ginger
1/2 tsp nutmeg
1/3 cup melted coconut oil
1 tsp vanilla extract
1/2 cup brown sugar
Method

1. Chop the pears into 1/2 inch pieces. In a small bowl, mix the linseed and soya milk and let sit for five minutes.
2. Preheat the oven to 180 degrees C and line an 8x4 inch loaf tin with grease proof paper.
3. In a large bowl, combine the oil, vanilla, pear, sugar and linseed-milk mixture. The pears will get a bit smooshed but that's fine.
4. In another bowl mix the flour, spices, baking powder, bicarbonate of soda and salt. Carefully fold the dry ingredients into the wet until just combined. The mix will be very thick and seem a bit dry but when it starts baking all the pear juices will make the loaf nice and moist, so don't worry!
5. Spoon the batter into the loaf tin and bake for about 50 minutes or until a toothpick comes out clean. Just like the pear muffins I made last week, the pear juices seep into the whole bread and make it moist, sweet and delicious. Let it cool a bit before slicing otherwise it will crumble, though not when completely cold - nothing like warm fresh bread!

Original recipe: Seasonal spiced pear bread

Week 15 Dish 2: Vegan pear walnut muffins

I went to the Enchanted Woodland in Syon park earlier this evening. For those of you who haven't heard of it, Syon park is famous for having many different and rare trees, and every year for 3 weekends they open the park in the evening with all the trees illuminated in lights of different colours. It really looks spectacular!

(The photo really doesn't do the park justice)

Earlier in the day before my exciting evening I baked pear and walnut muffins. It's difficult to find exotic fruits now so I thought it would be best to make something with pears which are so readily available. This recipe doesn't have a huge amount of sugar and the batter (I licked the bowl at the end of course :p) was not overly sweet, but when I bit into the muffin the taste was so amazing! The pears had become really soft and tender and the sweetness really came through making the muffins divine, especially when hot and fresh from the oven. Oh so good!!

Makes 12

Ingredients

1 cup plain flour

1/2 cup oats

1/2 cup whole meal flour

2/3 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 1/4 cup finely chopped ripe but firm pears (about 2 medium pears)

1/3 cup walnuts pieces

3/4 cup soya milk

2 tbsp vegetable/ canola/ rapeseed oil

1 tbsp linseeds

4 tbsp water

Method 

1. Preheat the oven to 200 degrees C and line a muffin tray with muffin cups.
2. Grin the linseed with water until smooth and set aside.
3. In a large bowl, mix the flours, oats, sugar, baking powder, salt and cinnamon. Add the pears and walnuts and toss gently to coat.
4. In a separate bowl, mix the soya milk, oil and linseed mixture, and pour this into the dry ingredients stirring until just combined.
5. Divide the batter equally amongst the muffin cups and bake for 20 minutes or until a toothpick comes out clean. Allow to cool on a wire rack though I recommend you eat them while hot and fresh!

Original recipe: Pear walnut muffins