Farm food: fig, pear & coconut loaf.

This fig and pear loaf is a new favourite, inspired by the heavy branches full of pears in our farm orchard. Moist, low in carbohydrates (gluten and grain free) and high in protein, fibre and beneficial fats - it tastes like it might be bad for you.. but is actually bloody good for you. A very little bit of honey gives a perfect balance of sweetness, but you could leave it out if you're watching your sugar intake. We don't believe in low fat here at the farm - you need healthy fats for many reasons including healthy skin, hair and hormone balance.  Watch out though, it won't last long, the farm team ate the whole loaf in one sitting, warm from the oven and generously slathered in butter. Yum! 

Preheat your oven to 180º degrees celsius. Line or grease a small loaf baking pan (23 x 13 x 7 cm).


  • 6 Eggs
  • 1/2 Cup + 2 Tablespoons of Coconut Flour
  • 1 Cup of Chopped Pear, as ripe as possible
  • 1/3 Cup of Good Olive Oil or Rice Bran Oil
  • 2 Tablespoons of Local Honey (we get ours from Mason Brothers at Albert St Market - our local farmers market)
  • 2 teaspoons of Pure Vanilla Extract
  • Juice of 1 Lemon
  • 1/2 teaspoon of Cinnamon
  • 1/4 teaspoon of Sea Salt
  • 1/8 teaspoon of Nutmeg
  • 1/2 teaspoon of Baking Soda
  • 1 Ripe Pear and 3 Ripe Figs for the Top of the Loaf

Blend the eggs and chopped pear in a food processor. Add the coconut flour, oil, honey, vanilla, lemon, baking soda and spices. The mixture will turn into a nice cake batter. Pour the batter into your prepared loaf tin. Slice your ripe pear and figs and arrange on the top of the cake, pressing very gently into the batter (this will be your topping, so you don’t want it to sink). Bake for 55 min keeping a close eye on the loaf in the final 15min, it is ready when the middle of the cake springs back when you press it gently with your finger.

Cool for a few minutes, but it is at its most delicious warm and generously lathered with butter.


Tessa Hogg