Preheat oven to 190°C | 170°C fan | 375°F | Gas 5

Line the bottom of a 20cm/8inch square tin with baking paper and grease the sides

In a large bowl cream together the ‘butter’ and light brown sugar until light and fluffy.

Add the flax seeds, psyllium husk if using, ginger and vanilla extract and beat again.

Then add the flour and soya milk a bit at a time beating the ingredients all the time until thoroughly incorporated.

Finally fold in the cubes of pear.

Spoon the cake batter into the prepared square tin and with the back of a spoon or silicone spatula smooth into the corners.

Measure out the gluten free granola and add the ginger and sugar and shake the crumble mix over the top of the cake batter.

Pop into the oven for 20mins and at this point check to see if it has baked in the middle by inserting a cocktail stick or wooden skewer, if the stick is not clean and the bake it starting to catch (go to dark in colour) cover loosely with some foil and return to the oven for another 5mins.

Once cooked through remove from oven and allow to cool completely before cutting into 9 equal size squares.