Indulge guilt-free in this delightful Apple and Date Loaf with Tahini Glaze, a wholesome treat bursting with flavour and nutritious ingredients. This dairy-free, low sugar, high-fibre vegan loaf is perfect for any time of the day, whether as a satisfying snack or a wholesome dessert.
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
TAHINI 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
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 a 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.
SIGN-UP TO MY
FOR THIS RECIPE & MORE YUM CONTENT
Unlock all Christine’s recipes & exclusive
features for only R49.99 per month.
