5 September 2015

Not-So-Naughty Date and Walnut Loaf

This recipe is reminiscent of one of my favourite bakes my Mum used to make when I was a child. This version however has no refined sugar, and can be made gluten free by skipping the spelt flour, meaning that it's kind to your tummy and your blood glucose levels so there's no guilt when you tuck into your second (or third or fourth) slice. It's a really indulgent and sweet-tasting cake which is why I can't believe it contains no refined sugar! Instead I've used organic coconut syrup to sweeten which is my new obsession at the moment. Coconut syrup is really good for using in cakes because it's low GI and contains essential vitamins and minerals and is more nutritious than agave and maple syrup.

I've been eating a slice of this loaf every morning this week for breakfast with lashings of hazelnut butter and blueberries - delicious! 


100g Oats
100g Wholemeal Spelt Flour
100g Quinoa Flour
100g Dates
50g Walnuts
1 tsp Cinnamon
1 tsp Vanilla Extract
2 tbsp Coconut Oil (plus a little extra for greasing)
3 tbsp Coconut Syrup
1 Overripe Banana
1 Apple
Handful mixed seeds/chopped nuts


Pre-heat your oven to 200 degrees. Chop the dates and walnuts into fairly small pieces and blitz the oats in a food processor for a few seconds to make them into a flour-like consistency. Mash the banana and grate the apple. 

Place all ingredients into a large mixing bowl and stir until completely combined. Don't over stir as this with release air from the cake and, since there's no rising agents in this recipe, will make your loaf as flat as a pancake!

Transfer the mixture into loaf tin greased with a little coconut oil and bake in the oven for about an hour or until dark brown on top. Test it by placing a knife into the centre of the cake and make sure it comes out clean. If desired, decorate the top of the loaf by sprinkling with a handful of mixed seeds or chopped nuts just before placing into the oven. 

When you take the loaf out of the oven leave to cool completely then slice into 1 inch thick pieces. Serve with some nut butter and blueberries for a delicious breakfast or on it's own for a perfect pick-me-up afternoon snack with a cup of your favourite tea!

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