Date Loaf

9. April, 2009

I often make this loaf as it is hassle free and easy to put together on a lazy Sunday when you are perhaps expecting visitors. The loaf is also very healthy since dates are packed with fibre. The bran also provided extra fibre (omit the bran if you are making the loaf for very young children). I sometimes chuck in a handful of chopped walnuts or pecan nuts and even dark, organic chocolate as a special treat. When I have leftovers on the day I make the loaf, I slice it and freeze individual slices, that way I can take a slice for lunch when I so fancy. I often spread it with peanut butter or low fat cream cheese.

You will need a basic loaf tin (I prefer to use the ones made from silicon).

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A lovely teabread, perfect for that Sunday brunch

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This recipe is:

Lactose (dairy) free

This recipe is easy to make:

Nut free

Date Loaf

Makes 1 loaf

Ingredients

220 grams (3¾ oz) pitted dates, chopped fairly finely
50 grams (1 ¾ oz) walnuts, chopped (optional)
350 grams (12¾ oz) spelt flour
20 grams (¾ oz) bran
1 teaspoon cocoa powder (optional)
2 teaspoons aluminium free and gluten free baking powder
½ teaspoon salt (Himalaya or sea salt)
75 grams (2¾ oz) Rapadura (or other raw cane sugar)
2 eggs (please use free range eggs)
2 tablespoons agave nectar
1 tablespoon coconut oil
1 teaspoon vanilla extract (from a health food store)

Preparation

Chop the 350 grams date fairly finely. Place the dates in a medium bowl and soak them in warm water (approximately 300 millilitres (10 fluid oz)) for 20 minutes.
Chop the 50 grams walnuts coarsely.
In a large bowl, sift together the 350 grams spelt flour, 1 teaspoon cocoa powder, 2 teaspoons baking powder and ½ teaspoon salt. Add the 20 grams bran.
In a small bowl, mix together 2 eggs, 1 teaspoon vanilla extract, 75 grams raw cane sugar, 2 tablespoons agave nectar and 1 tablespoon coconut oil.
With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
The batter will look fairly ugly but this is fine since it will ensure that the loaf will be light.
Add the chopped dates and walnuts and as much water as needed (the batter should be fairly thick and not runny). Fold 3-4 times.
Lightly grease a silicon loaf tin with a few drops of coconut oil.
Pour the batter into the loaf tin and make sure that the corners have batter as well.
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 40-45 minutes.
You can tell if the loaf is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready. I prefer the loaf a little sticky however so it might not be completely ready in 40 minutes, bake for longer if you prefer.

Tips

You can use maple syrup instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use whole wheat flour instead of the spelt flour.
You can use regular baking powder instead of the aluminium and gluten free one.
For a spicy twist, add a little ground nutmeg or cinnamon to the batter.
If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.
Add a handful of chopped walnuts or pecan nuts for a healthy treat.
Add a handful of chopped, dark chocolate for an extra special treat.
The loaf freezes well.