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Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Peel, quarter and core pears and cut into smaller pieces. Set aside.
Preheat the oven to 350 °F (180 °C)
Grease and line 10" x 4 ½" loaf tin.
In a large bowl whisk together ground almonds, teff flour, brown rice flour, arrowroot, baking powder, bicarbonate of soda, cinnamon, salt and sugar and set aside.
In a small bowl whisk together flax eggs, pear sauce, grated ginger, olive oil, almond milk and apple cider vinegar.
Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
Fold in sliced pears.
Spoon the mixture into your prepared tin and level out the surface.
Bake for about 40-45 min or until a cocktail stick comes out clean or with just a few crumbs.
Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
Whisk all of the ingredients for the tahini drizzle and either pour over the cake letting it drip over the sides or serve the sauce with the individual cut slices.
Top with toasted flaked almonds, edible flowers, thyme sprigs or fresh pears.