DATE & NUT BREAKFAST LOAF

It’s packed full of goodness and energy to get you ready for hiking!

 Ingredients

  • 150g dried pitted dates – roughly chopped

  • 60g maple syrup

  • 220g plain flour

  • 1 tbsp baking powder, heaped (12g)

  • 1 tsp salt flakes

  • 75g walnuts, coarsely chopped, plus extra to garnish

  • 40g sesame seeds, plus extra to garnish

  • 40g flaxseed meal

  • 40g pumpkin seeds or sunflower seeds

  • 40g rolled oats, plus extra to garnish

  • 120g brown sugar

  • 150g sour cream or yoghurt

  • 150g coconut cream

  • 100g extra virgin olive oil

  • 2 large eggs

  • 2 tsp ground cinnamon

Method

1.             Preheat the oven to 170C fan-forced (190C conventional). Grease and line a loaf tin (about 23cm x 10cm).

2.             Add the dates, maple syrup and 30ml water to a small saucepan and simmer for 2 minutes to slightly soften the date pieces; they should hold their shape. Set aside for 10 minutes to cool slightly.

3.             Combine the flour, baking powder, salt, walnuts, seeds and oats in a medium bowl.

4.             In another bowl, whisk the sugar, sour cream (or yoghurt), coconut cream, oil, eggs and cinnamon until combined. Add the dry mix to the wet, along with the dates and any syrup. Fold together until just combined; don’t overmix.

5.             Tip the mix into the prepared tin and scatter over the extra walnuts, sesame seeds and oats/granola.

6.             Bake for 60-80 minutes, depending on your oven. Once ready, the loaf will have a slight spring and pull a little away from the sides of the tin; a skewer should also come out clean

7.             Cool in pan for at least 15 minutes before turning out

8.             Wait for it to cool before you cut it or it will fall apart. Serve with some ricotta and a drizzle of maple syrup.

YUMMO!!

Jo Vartanian