Pear Pecan Loaves are just perfect as a treat with tea and coffee.
It’s a crumbly mini Pecan Loaf stuffed with spiced pear cubes and topped with cream cheese and ground pecans.
Rustic and artisanal, the combination of zingy crisp pear, nutty pecan and cream cheese leave your pallet wanting more. Each flavour compliments the next, an unbreakable circle of deliciousness.
For this recipe for 6 Pear Pecan loafs, you will need
(Note this recipe is designed for a tin/mould size of 8cm (length) * 3cm (height) *3cm (width)
Loaf (whole batch)
Unsalted butter – 85g
Coconut sugar – 85g
Half orange zest
Nutmeg – 1/3 tsp
Cinnamon – 1/3 tsp
Baking powder – 2/3 tsp
Vanilla liquid – 2/3 tsp
Gluten-free plain flour – 26g
Sorghum flour – 20g
Ground almond – 60g
Grated pears – 17g
Cubed pear – 60g
Cream Cheese Icing (whole batch)
Full fat soft cheese-80g
Agave nectar- 32g
Vanilla liquid- 1/3 tsp
Pecan powder- 30g (Note you can put any amount you want on there, we like a bit extra so your cream doesn’t touch the table. You can reuse the extras on your next batch.)
To make these delicious cakes, follow the procedures below.
In a mixer bowl with a paddle attachment, slowly cream the butter, sugar/sweetener, orange zest, baking powder, vanilla liquid, nutmeg and cinnamon. The result should be light and fluffy.
Then slowly add your egg and make sure the mix doesn’t split into layers. To do so we recommend adding your eggs 1 by 1. That way it stays consistent.
In the meantime, in another bowl, sift the plain flour and the sorghum flour.
Then, add ground almond and create a light and blended mix.
Add grated pear, flour mix and pecan to your original mix and fold gently.
Split the mix into 6 individual tins/moulds (7cm length by 5cm height is what we use but you can use any type you want).
Add 10g of cubed pear on top of each cake, and bake at around 165C°, between 15 and 25 minutes. Ovens usually vary, these will be ready when they are golden and raised about 1-2 cm from the rings/ moulds.
Once your cakes have cooled down, you can start preparing your delicious Cream Cheese Icing.
Cream Cheese Icing
Pour in the double cream, full fat soft cheese, Agave Nectar, and Vanilla Liquid into a Mixing bowl. Use a Hand-Whisk and keep mixing until the mixture firms up. Pipe onto each individual cake.
Leave in the fridge for 10 minutes to set.
In the meantime, crush the pecan into powder, carry each loaf and touch the cream on the pecan powder for the finishing touch.
“PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE.” -JULIA CHILD
For very long Gluten-free diet was an only cure for symptoms of the Coeliac Disease. Now when the drug that claims to cure the Coeliacs disease goes into the testing phase. Will we no longer be worried about where our food comes from and if it is safe and not contaminated? Looks like these claims are far from reality!
Looks like we are lured into paying a premium for drugs that won’t do much and still pay extra to sustain costly Gluten-free lifestyle.
What Is Celiac Disease
Celiac Disease is саuѕеd bу an immune rеѕроnѕе dіrесtеd tо thе ѕmаll intestine duе tо the іmmunе соmрlеxеѕ dероѕіtеd іn thе mucosa аftеr ingestion of foods соntаіnіng glutеn. The еndоthеlіum (оr thе іnnеr mоѕt lіnіng оf thе small іntеѕtіnе) is then dаmаgеd аlоng wіth thе іntеѕtіnаl fоldѕ that іnсrеаѕе thе absorptive surface. These are villi thаt аrе rеѕроnѕіblе for аbѕоrbіng nutrіеntѕ.
Foods соntаіnіng glutеn are abbreviated аѕ BROW, tо bеttеr рut tо memory. This ѕtаndѕ fоr bаrlеу, rуе, оаtѕ аnd whеаt. Some gluten-containing dishes and foods thаt уоu’d wаnt to avoid аrе doughnuts, dumрlіngѕ, crackers, cookies, bіѕсuіtѕ, brеаd, hamburger bunѕ, Grаhаm crackers, ice сrеаm соnеѕ, wаfflеѕ, раnсаkеѕ, раѕtа, and ріzzа сruѕt-bаѕісаllу аlmоѕt еvеrуthіng thаt tаѕtе good.
Uроn visual inspection of thе uрреr ѕmаll intestine of someone wіth the disease, it арреаrѕ shiny, cobble-stoned аnd thіn. Thе ѕhіnіnеѕѕ аnd соbblе-ѕtоnеd арреаrаnсе could bе due to the inflammation. Dоnе by thе іmmunе response аnd thе thіnnеѕѕ is caused by thе dеѕtruсtіоn оf thе іntеѕtіnаl folds fоund іn thе muсоѕа.
Thе раthорhуѕіоlоgу оf thіѕ dіѕеаѕе еxрlаіnѕ the mаlаbѕоrрtіоn оf nutrіеntѕ саuѕіng the trаіn оf signs аnd ѕуmрtоmѕ. If not trеаtеd, ѕесоndаrу dіѕеаѕеѕ аnd соmрlісаtіоnѕ. Fіrѕtlу, duе tо the dаmаgе dоnе tо thе аbѕоrрtіvе and ѕесrеtоrу bodies іn thе muсоѕа, thе secretion оf іntеѕtіnаl hormones. Such аѕ ѕесrеtіn аnd сhоlесуѕtоkіnіn-раnсrеоzуmіn іѕ drastically rеduсеd. Thе раnсrеаѕ аnd gаllblаddеr are thеn аffесtеd. Alѕо decreasing thеіr ѕесrеtіоn оf enzymes аnd bile to hеlр dіgеѕt thе nutrіеntѕ, especially fats.
Wіthоut the ѕесrеtоrу сараbіlіtіеѕ оf these оrgаnѕ, further dіgеѕtіоn, not dоnе by the ѕtоmасh is impeded. Addеd to the lack оf absorptive mеаnѕ of the ѕmаll intestine, thе rеѕultіng stool іѕ bulkу, fоul-ѕmеllіng, flоаtѕ іn the wаtеr and раlе in colour. Thіѕ kіnd of ѕtооl is саllеd ѕtеаtоrrhеа, аnd іtѕ сhаrасtеrіѕtісѕ can be аttrіbutеd tо thе unаbѕоrbеd nutrіеntѕ, gеnеrаllу the fats.
What are the consequences
The frequent trірѕ tо thе rеѕtrооm rеѕult tо ѕіgnіfісаnt lоѕѕ of fluids and еlесtrоlуtеѕ lіkе sodium, potassium and chloride. This саuѕеѕ muѕсlе wеаknеѕѕ, аmоng оthеrѕ. Othеr electrolytes lоѕt lіkе рhоѕрhоruѕ, magnesium аnd calcium аrе mіѕuѕеd mаіnlу duе tо thе соmреnѕаtіоn оf the bоdу. Their аbѕеnсе mау саuѕе ѕеіzurе аnd іnvоluntаrу twіtсhіng of thе muscles. Furthеrmоrе, bone аnd tееth weakness mау occur duе tо thе resulting bоnе rеаbѕоrрtіоn оf phosphorus and саlсіum.
If thіѕ іѕ nоt treated аnd рrоgrеѕѕ іntо a full-blown dіѕеаѕе. Sесоndаrу соndіtіоnѕ mау еnѕuе. Hуреrоxаlurіа (аkа оxаlоѕіѕ) mау rеѕult duе to thе аbѕоrрtіоn of оxаlаtе in thе bоdу. Whісh dоеѕ nоt nоrmаllу оссur if calcium іѕ rеаdіlу аvаіlаblе.
As a result Fаt-ѕоlublе vіtаmіnѕ, iron, fоlіс-асіd (Vit. B9) and Cyanocobalamin (Vit. B12) mау bесоmе deficient. These mау manifest аѕ сhеіlоѕіѕ (brеаkіng оf thе lірѕ), еаѕу bruіѕіng, ѕmооth red tongue, fatigue, and аnеmіа.
A glutеn-frее diet
A glutеn-frее diet is the оnlу accepted trеаtmеnt for сеlіас dіѕеаѕе at the moment аnd dеrmаtіtіѕ herpetiform whісh іѕ a related соndіtіоn thаt mау co-exist with the disease. This dіеt еxсludеѕ barley, rуе, oats, wheat, cereals and triticale even аѕ a fооd аddіtіvе, flаvоrіng, thісkеnіng or ѕtаbіlіzіng аgеnt.
Fооdѕ ѕuсh as ісе сrеаm аnd kеtсhuр sometimes uѕе glutеn as a ѕtаbіlіzеr, so it’s best to avoid them. Sоmе оvеr-thе-соuntеr аnd рrеѕсrірtіоn drugs іnсludіng vіtаmіnѕ аlѕо use gluten аѕ a іngrеdіеnt, ѕо better watch оut. Bеаutу рrоduсtѕаlѕо should bе checked bесаuѕе some оf thеѕе рrоduсtѕ аlѕо use gluten. Makeup like lірѕtісk, lір bаlm аnd lip glоѕѕ may contain traces of gluten.
Sоmе оf the ассерtеd ѕubѕtіtutеѕ are rісе, tapioca dеrіvеd frоm саѕѕаvа, соrn, роtаtоеѕ, аmаrаnth, аrrоwrооt, Montana, mіllеt, luріn, quinoa, ѕоrghum, sweet роtаtо, tеff, tаrо, уаm, and сhіа ѕееd. Beans, nut flour аnd ѕоуbеаnѕ, can bе added tо іnсludе рrоtеіn tо thе diet.
Celiac Drug Moves Into Trial Stage.
A drug to treat celiac disease moved closer to reality! The announcement that it will be tested in a large clinical trial later this year.
Innovate Biopharmaceuticals has announced that a compound is known as larazotide acetate, or INN-202, will be tested in Phase 3 clinical trial, the first time a celiac disease drug has gotten this far in the approval process.
Larazotide acetate has the potential to become the first approved medicine to treat celiac disease. And has been granted “Fast Track” designation from the U.S. Food and Drug Administration (FDA).
The drug is not intended to allow those with celiac disease to consume foods containing gluten knowingly. Instead, it works with the gluten-free diet to prevent so-called “leaky gut” syndrome in cases of accidental cross-contamination.
from Michael Saves article on Celiac Drug Moves Into Trial Stage
To succeed in the GF market, Manufacturers and Caterers must address and satisfy the needs of Gluten-Free (GF) consumers.
This section outlines
- the behavioural characteristics and demographics of UK GF consumers.
- the key concerns GF consumers have about products in the market
- the need to regularly seek out consumer data that gives valuable and direct insights into their preferences to remain relevant and consistently and thoroughly address those needs.
1. Nutritious Quality: Gluten Free customers prefer higher quality GF products, especially with natural, unprocessed, organic Ingredients. Unprocessed, organic, and low fat/sugar are the most appealing products characteristics to GF consumers. This reiterates the association of GF and healthy living. The more health-related claims made on a GF product, the more it will appeal to consumers.
[Source: Mintel Oxygen]
Effect on the Market
The markets are seeing constant improvements in GF offerings in taste, quality, and nutritional compositions in both ready-to-eat and packaged goods markets .
Many GF offerings are integrating grains that are naturally GF such as quinoa and amaranth to better the flavour of products and make products nutritiously more appealing [Source: Mintel Oxygen].
This has caused a surge in the introduction of new products that will be positioned to address these growing and demanding needs of taste, nutritional quality, and pleasant textures gluten-free consumers want. Mintel records supermarket offerings expanding aggressively to do just this in the UK, including Free From dedicated shelves in top retailers like Tesco, Sainsbury, and ASDA.
2. Ethical: GF consumers prefer locally sourced, fair-trade products that are conscious of animal cruelty, etc. [SOURCE: GLUTEN FREE MARKET TRENDS]
This is becoming more of a UK consumer trend, not just a UK GF consumer trend. The following graph shows that more than 50% of all foods consumed in the UK are produced locally. [Source: UK Government Publication]
Effect on Market
UK Consumers are extremely aware of the origins of products they purchase and consistently prefer locally and ethically sourced food. Manufacturers and retailers who would like to address the concerns and preferences of UK consumers must clearly demonstrate their commitment to source their ingredients (overwhelming majority) from local suppliers.
3. Healthy: Avoiding gluten in products, as a healthy lifestyle choice is just as important as it is for those who have intolerance, as illustrated in the figure below.
Gluten free consumers are not just individuals who have an allergic reaction to gluten proteins in the body. They are also individuals who choose to be free of this protein to live a healthier lifestyle. Gluten-Free eaters tend to digest food more easily and without any pain as they are not subjecting their intestines to any scarring or damaging caused by gluten.
Source GMI/Mintel 
This list is not exhaustive but provides valuable insights into the harms of some very common ingredients you can find in many packaged Gluten-Free Breads, Cakes, and Cookies.
How Bad Artificial Sweeteners & Preservatives Really are?
#1 Artificial & Synthetic Sweeteners
Artificial sweeteners are a very prevalent ingredient that is used in many Gluten-Free packaged products.
- A significant amount of scientific research conducted on the consumption of Artificial Sweeteners like Sucalrose , Aspartame , and Neotame, and Acesulfame-K have concluded that they are harmful to humans, catalysing and instigating liver damage, premature birth, and cancer.
Below you will find the most common sweeteners to avoid accompanied by the scientific article and papers published by the NHS and Medical News Agencies.
is Medical News Today wrote an interesting article about the links to Splenda (a well-known Sucalrose Brand) to Leukaemia in May of 2015 Medical News Article. “The European Food Safety Authority reviewed sucralose in 2011, and said it is acceptable for an adult to eat 15mg per kg of body weight of sucralose each day”
The NHS’s reference to Aspartame is strong in suggesting customers to avoid it.
“Aspartame has been subject to more scare stories than any other sweetener, ranging from allergies and premature births to liver damage and cancer. It is low calorie and up to 200 times sweeter than sugar. Aspartame is used all over the world as a sugar substitute in thousands of foods and drinks, including cereals, sugar-free chewing gum, low-calorie (diet) soft drinks and table-top sweeteners.”[NHS Aspartame Review Article]
is a synthetic sweetener that has a low Glycaemic Index which is why it is used in many desserts. The European Union has strict regulation in its usage as it has many side effects including fermenting gut-bacteria, pulling water into the intestines through the sugar alcohols which can lead to bloating, diarrhoea and gas. MayoClinic studies suggest “sugar alcohols can increase your blood sugar level” [MayoClinic Link].
Now that we’ve discussed the sweeteners to avoid, a list of Natural Sweeteners are what you want to see in your Gluten-Free foods. If you can find Raw and Unprocessed and Organic versions of those sweeteners, then that’s the optimal choice.
Sugars you want to see:
- Real Maple Syrup
- Organic Honey
- Organic Agave Nectar
- Organic Cane Sugar
- Organic Coconut Palm Sugar
#2 Artificial Preservatives
Artificial Preservatives are likely to be in every single Gluten-Free product you buy on a supermarket or retailer shelf. It is very important to note that artisanal bakeries don’t usually introduce these preservatives into their products and that they are a sign of large-scale industrial manufacturing, which is focused on uniformity and control, not quality and taste.
It is important to keep away from some of these preservatives as they have been proven to have significant harmful effects on the body.
Brominated vegetable oil (BVO)
(BVO) A complex mixture of plant-derived triglycerides that have been reacted to contain atoms of the element bromine bonded to the molecules. Brominated vegetable oil is used primarily to help emulsify flavoured soft drinks, preventing them from separating during distribution.
Is good to reduce radiation and that’s about it. An unopened box of potassium iodate tablets, distributed to every household in Ireland in case of a terror attack on reprocessing plants such as Sellafield and nuclear power stationsIs, also specified as a “thyroid blocking agent” to prevent uptake of radioactive iodine. Potassium iodate is an effective oxidizing agent that has applications for food manufacturing and chemical synthesis.Has been proven to contribute to Thyroid Gland diseases and banned in many countries as they are listed as “hazardous” for public health, the report by Centre for Science and Environment (CSE) said.
Recently banned in EU and UK. It is Proven to be a carcinogen and is classified as 2B. This legislation is new and this carcinogenic was in many flours, breads, and cereals.
Stops the growth of mould in food. Basically this is a preservative used to remove the bacteria’s fuel and prevent its development. The problem arises from ingesting this in your stomach which is filled with good bacteria that helps you break down your food and turn it into nutrients. Calcium Propionate blocks and sometimes destroys enzymes that provide important fuel for this healthy bacteria to grow in your stomach [Calcium Propionate Link].
BHT (Butylated Hydroxytoluene) and BHA (Butylated Hydroxyanisole)
These are really bad preservatives for your mental health and are recommended to stay very far away from. By affecting the neurological system of your brain, these can affect your behaviour and are carcinogenic. Tertiary butylhydroquinone (TBHQ), from the same family, is a chemical preservative so deadly that just five grams can kill you.
High Fructose Corn Syrup
The NHS says the global problem of diabetes is tightly linked to how much HFCS used in products available to the public. “Prevalence of diabetes was 8.0% in the countries with high HCFS availability, compared with 6.7% in countries with lower availability – a difference of approximately 20%.”[NHS Article Link]
Monoglycerides and Diglycerides
Even though these artificial preservatives are not specifically harmful to you, they are likely a signal of industrial and large scale production rather than artisanal high quality products. Because Manna Dew recommends the best, we recommend you stick to ingredients you would be using in your own cooking and this is not one of them.
Keep it Artisan!
We think that real whole foods made free from artificial preservatives and sweeteners are the best for you. Even though there is a use for preservatives in the food industry, high quality producers never opt for them and only use nutritious wholesome fresh ingredients.
Manna Dew recommends basing your diet on these natural and nutritious ingredients to promote your health and recommends you to choose products without these additives or preservatives.
When choosing your sweeteners, opt for Raw Unprocessed Organic options. When reading packaged labels, try to avoid Potassium Iodate, HFCS, BHT, BHA, and Monoglycerides/Diglycerides altogether.
Love your body, treat it with the best food you can find!
Manna Dew’s Artisanal Patisserie Range Primarily Sweetens it’s Pastry Range with Organic, Natural , Raw, Unprocessed Sweeteners, namely Organic Coconut Palm Sugar and Organic Agave Nectar.
This entry will demonstrate the health benefits of both these sweeteners, why they are used, and how they help us minimise the existence of any processed ingredients in our artisanal recipes.
Coconut Palm Sugar
Coconut Palm Sugar is a golden brown delicious caramelly sweetener that is derived from the sap of the Coconut Palm Tree abundant in vitamins, minerals, and amino acids vital to our immune system. It has a near 1-to-1 sweetness ratio with traditional table sugar but a much lower spike in blood sugar levels.
Unlike traditional sugar, coconut nectar does not undergo artificial chemical processes of purification and bleaching to come to your table. When the tree is tapped and the sap is collected, it is then boiled gently at low temperature until the liquid is evaporated and dry crystals form is achieved. Coconut crystals are a delicious alternative to traditional sugar and are rich in minerals, and amino acids! Coconut crystals are reported to have glycaemic index of 35 whilst traditional refined sugar is 89-100.
Manna Dew Tip: When used in our Patisserie range, we found that it has a slight browning effect making them an ideal candidate for our cake sponges and dark mousses.
The agave nectar Manna Dew uses is raw, organic sweetener obtained naturally from the Agave plant. We expertly source our Agave from manufacturers who are environmentally conscious and who only use natural methods to deliver this product in its purest form. Agave is high in fructose sugar concentration which makes it extremely tasty, sweet sugar-alternative.
The leaves are taken from the plants, removed, and heated gently at low temperatures. When the plants release their sweet, natural fructose juice, a filtration process is undertaken to remove any solids. You are then left with this very tasty, organic, raw natural sweetener. Agave is reported to be a natural sugar-alternative and contains naturally occurring sugars free from any additives, preservatives, or chemicals. We only use what nature gives us!
Manna Dew Tip: When used in our Patisserie range, this is a perfect light sweetener that does not affect the colour of the mixes, making it ideal for creams, light coloured mousses and fillings.
Manna Dew also uses Organic Honey in some products due to its floral flavour compliments it introduces to our pieces.
Note: Manna Dew’s policy is to reduce and minimise the usage of refined sugar in any products. A small range of our products contain a tiny amount of refined sugar which is contained in the Nappage glazes produced today. All of our Macarons are produced with traditional refined sugar.