Sweet yet tart, this Pear, Coconut + Raspberry Bread is the most sublime mix of flavours and textures. Made on a base of Sorghum flour, it gives this bread all the benefits of the grains without the gluten. The use of pear gives this bread a lovely sweetness allowing for very little additional sweetening. And to boost the coconut goodness I have added in both desiccated coconut and used coconut milk to give this bread a little creaminess. I know you don’t often hear bread described as creamy but it is and it pairs (no pun intended) so well with the coconut pieces.

Personally I love to eat this Pear Coconut and Raspberry bread for breakfast. I find that most gluten free alternatives pack a heafty protien punch compared to just the standard wheat flour. And sorghum is not different.

So many of my clients are lacking both protien and good fats in their breakfasts. These two macronutrients are what keep us powering through the day. They help with those 3pm energy crashes and help us reaching for the sweetness mid morning. The pear, coconut and raspberry bread has both, making it a great alternative to your standard toast or cereal at breakfast time. And if you are like me and have it with a spread of goats cheese you are getting in that extra protien hit.

Sorghum also has a wonder array of B-vitamins which are wonderful support for your metabolism, your hormones, your hair and nails and your nerve cells. It is also a source of magnesium which also supports that nervous system, particularly your stress response, your hormones and your metabolism. And packs a decent antioxidant punch, which is helped along by the raspberries. This helps lower inflammation. I mean what a way to start the day!

Now if you can’t get a hold of sorghum flour – although you should be able to find this in a health food store (I got mine from The Source Bulk Foods) – you could substitute Buckwheat Flour which will keep it gluten free. This can be found in the supermarket.

Sorghum flour does have a sweetness to it, so if you do substitute with the Buckwheat you may want to add in a little more honey – say a tablespoon or two.

What do I need?
  • 2 Pears, chopped into 1-2cm pieces with core removed
  • 1 1/2 cups of Sorghum Flour
  • 1/2 cups of Tapioca Flour
  • 1/3 cup of Raw Honey
  • 1 cup of Coconut Milk, canned
  • 2 Eggs
  • 1/2 teaspoon of Vanilla Extract or Paste
  • 1 cup of Raspberries, frozen or fresh
Let’s Do This!

1. Preheat oven to 170°C. Either line or grease + flour a loaf pan.

2. Combine the flours and coconut in a large bowl.

3. Whisk together the coconut milk, eggs honey and vanilla. Add to the dry ingredients and mix until just combined. 

4. Gently stir in the pears and raspberries make sure you don’t over mix.

5. Spoon mixture into the pan and smooth the surface. Bake for 45 minutes to an hour. The top will be browned and bounce back when pushed.

6. Set aside for 5 minutes before transferring to a wire rack to cool completely. You may need to loosen the sides a little if you floured the pan. I usually leave my loaf over night before cutting so it cools and settles completely.


Enjoy with butter or my favourite Goats Cream Cheese and a touch of honey!


This serves 10-12.


The recipe is gluten, dairy, nut + refined sugar free. Suitable for vegetarians.