Pear and hazelnut slice

Preheat the oven to moderately hot, 200°C, and lightly spray a 20cm square tin with canola cooking spray. Place the pear, hazelnuts, apricots, peaflour, soyflour and brown sugar in a bowl and mix together.
Place the margarine and the creamed honey in a small saucepan and stir over low heat until melted. Gently stir in the pear mixture and the beaten egg.
Pour the mixture into the prepared tin and bake for 40 minutes, or until golden and cooked through. Leave to cool in the tin before slicing. Serve dusted with icing sugar, if desired.

Dried dates can be used as a substitute for apricots if preferred.
Pea and soy flours are available through most good health food stores, however if these flours are not available at your local shops, the same quantities of any commerical gluten free plain flour mix can be used.

Health & wellbeing