


APPLE AND DATE LOAF WITH TAHINI GLAZE
(Dairy free, lower sugar, fibre, vegan)
This is a dense, moist loaf bursting with flavour and packed with healthy ingredients. The topping is optional
(Makes one medium sized loaf – serving 10)
LOAF
250 g chopped dates
5 ml bicarbonate of soda
200 ml boiling water
300 g wholewheat OR high bran flour (such as nutty wheat flour)
10 ml baking powder
2,5 ml salt
5 ml ground cinnamon
50 g chopped walnuts
2 peeled, grated Granny Smith apples (±230 g)
15 ml lime juice
125 ml sunflower oil
100 g dark brown sugar
60 ml maple syrup
20 ml vegan egg substitute powder
5 ml vanilla extract
GLAZE
160 g dates, chopped
150 ml almond milk OR coconut milk, warmed
80 ml tahini
10 ml lime juice
zest of 1 small lime
pinch of salt
METHOD:
- Preheat the oven to 170°C and grease and line a medium sized loaf tin with baking paper
- Add the bicarbonate of soda to the dates and add the boiling water. Stir well and leave to cool completely
- Place the flour in a bowl and sieve over the baking powder, salt and cinnamon. Add the walnuts and mix well together
- Mix the grated apples with the lime juice
- In another bowl combine the oil, sugar, honey, eggs and vanilla and beat well together. Mix in the grated apple
- Add the date mixture to the oil mixture.
- Add the dry ingredients and mix well to make the batter
- Spoon the batter into the prepared loaf tin and bake for ±45 minutes until s skewer inserted comes out clean
- Cool
- TO MAKE THE TOPPING: Soak the dates in the warm milk for about 30 minutes. Place the soaked dates, tahini, lime juice, zest and salt in a food processor and pulse until thick and creamy.
- TO FINISH OFF: Spread the topping over the date loaf and garnish with some walnuts and lime zest OR serve the tahini glaze on the side
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