Pear and hazelnut bread

Yield: 1 Loaf Prep: 20 minutes Cook: 25 minutes

Ingredients

2 small-medium firm pears

6 tablespoons ghee, melted

½ cup raw cane sugar

⅔ cup (160 ml) buttermilk

½ teaspoon vanilla extract powder

¾ cup rolled oats

1½ cups (130 grams) whole einkorn flour

2 teaspoons baking powder

1 teaspoon Sweet Masala

¼ teaspoon baking soda

¼ teaspoon Soma Salt

¾ cup toasted skinless hazelnuts, coarsely chopped

1. Heat oven to 425°F. Line a bread pan with parchment paper.

2. Peel the pears and grate them on the side of the grater with the large holes (you should have about 1¼ cups). Stir in the ghee, sugar, buttermilk, and vanilla until combined.

3. In a separate bowl, stir together the oats, flour, baking powder, masala, baking soda, salt, and ½ cup of the hazelnuts. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix.

4. Pour mixture into pan and sprinkle with the reserved ¼ cup hazelnuts. Place in the oven and immediately reduce the heat to 375°F. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of the bread comes out batter-free.

5. Cool in the pan for 10 minutes, then transfer to a cooling rack. Bread will keep for 2 days at room temperature in an airtight container.