For any of you Happies who follow me on Instagram, you’ll know that my Mother’s Day morning was spent in the kitchen preparing for a family picnic in the park. On the menu was my rocket, roast vegetable and quinoa salad and a new concoction I made up… Date and Walnut Loaf.
Now, I don’t consider myself much of a baker. Too precise. Too exact. Too far removed from my ‘add a splash of this and a dash of that’ mentality. But this, dear Happies, was an epic hit.
Here’s a slice of the loaf in question, smeared with almond cream and drizzled with raw honey…
And here’s how you can make it yourself.
1 x medium size cake tin, greased with coconut oil
2 x cups of organic wholemeal flour (or you can go gluten free if you like)
1 x cup of millet flour
¾ x tablespoon of baking powder
¼ x cup of coconut oil (I pop mine in warm water to liquefy it first)
500g x dates, soaked for a few hours in water
1 x handful each of sunflower seeds, sesame seeds, flaxseeds
2 x handfuls walnuts
1 x tablespoon each of cinnamon and raw cacao
1 x large drizzle of pure 100% maple syrup (optional)
And here’s what you need to do…
1. Grab two large bowls to separate your wet and dry ingredients. In your ‘wet’ bowl, add the dates and their soaking water and blend into a puree with a whizzer stick. Then, add your coconut oil and maple syrup if you’re using it.
2. In your ‘dry’ bowl, add your flours, baking powder, seeds and spices. Hold off on the nuts for now. Gently stir ingredients together using a whisk.
3. Now, add the wet ingredients to the dry ingredients and gently stir together, making sure everything is evenly mixed and all the flour has been soaked up into the wet date mixture. Add your nuts towards the end and mix them through, too.
4. Finally, pop your mixture into the baking tin and bake in the oven at around 160°C for about 30 minutes. When the mixture goes in the tin it should we moist but not too watery. When it comes out, the outside of your loaf should be hard but the centre still nice and moist. Check it with a skewer while it’s cooking.
Here is mine before it went in the oven…
While your loaf is baking, get cracking on the almond cream. While it’s not essential, and you can easily substitute it for a pre-prepared nut butter, or even tahini and honey, this made the dish for me.
1.5 cups of unsweetened almond milk
3 x tablespoons of corn flour
2 x teaspoons of natural vanilla extract
1 x tablespoon of cinnamon
1 x drizzle of raw honey or maple syrup (optional)
And here’s what you need to do…
1. Add all the ingredients to a saucepan and stir to make a paste. Don’t worry if it’s not thick, mine was really watery and then thickened later on.
2. Turn the heat onto low and bring the mixture to a boil, stirring continuously as you go. I used a whisk and it took about 15 minutes on low hear. Be cautious though as you don’t want the mixture to actually boil, rather quickly bubble and thicken. I was stirring mine continuously, which made it hard to see the bubbles, but essentially you’re after a thick consistency like whipped cream.
3. Once you’ve reached your desired texture, remove from the heat immediately and place in the fridge to cool. Once cooled, take the cream out and whiz it with the handheld whizzer again, thinning with extra milk if need be. YUM!
Tell me Happies…
What do you think of this recipe?
Sound like a hit to you?