Wednesday, September 26, 2012

Allergy free date loaf recipe

I used brown sugar so it is dark brown all the way through. If you use white sugar your date loaf is likely to be lighter in colour but less flavourful, if that can be said of a date loaf.

  • 1 cup pitted dates, chopped
  • 1 cup boiling water
  • 2 tbsps Nuttlex
  • 1¾ cups Orgran all purpose flour
  • 1¼ tsp bicarb soda
  • ½ tsp salt
  • ½ cup brown sugar (or white if you prefer the taste)
  • 1 tsp vanilla
  • 1 tsp Orgran No Egg whisked with 60mls water until thick

  • Preheat oven to 180°C.
  • Grease a small-medium bread tin.
  • Place the dates in a heatproof bowl.
  • Pour over boiling water and stir in the Nuttlex.
  • Stand for 15 minutes to cool.
  • Sift the flour, salt and bicarb soda together into a bowl.
  • Add the brown sugar.
  • Stir to combine.
  • Combine the date mixture and the flour mixture, stirring until well combined.
  • Fold in the No Egg mixture and vanilla essence.
  • Spoon the cake batter into the prepared bread tin.
  • Smooth the surface.
  • Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.
  • Rotate the date loaf at least once to ensure even cooking.
  • Stand loaf in pan for 5 minutes.
  • Transfer onto a wire rack to cool.

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