Poached Pears with Raspberry Sauce

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

You can sweeten this recipe with honey or sugar if you want, but I like it just the way it is.

Straining the sauce is optional but not necessary if you don't mind the raspberry seeds. If you want to get even fancier, remove the skin and poach the pears whole with the stem on. They'll look really pretty on the plate.

Poached Pears with Raspberry Sauce

Makes 6 servings

Ingredients

3 medium pears
1 cup orange juice
1/2 cup water
1 cinnamon stick
1 teaspoon vanilla extract
1 cup frozen raspberries
6 tablespoons Cool Whip (regular)

Directions

Peel the pears, then cut them in half and remove the core with a melon baller. Remove the stem with a knife.
In a nonstick pot, combine the juice, water, cinnamon stick and vanilla and bring to a simmer over medium high heat. Add the pears and reduce the heat to medium. Simmer for about 15-20 minutes until pears are tender (stick a knife in them). Remove the pears with a slotted spoon and set aside. Remove and discard cinnamon stick.
Add the frozen raspberries to the pot and continue to simmer until the sauce has reduced to a syrup. Add the pears back just to coat then transfer to serving plates. Top each pear with 1 tablespoon sauce and a dollop of Cool Whip.