Cakes, Breads and Muffins, Genuine Reads For Genuine People, Gluten-Free Recipes, Grain-Free Recipes, Real Food, Refined-Sugar-Free Recipes

Damn Fine Date Loaf

The Festive Season is well underway and this loaf is the perfect treat to whip up for pre or post-Christmas shopping/errand-running fuel. You know the drill, I am currently getting rid of my gallstones and thus am being very careful with my diet (thus no baked goods for

Due to my recent success with recipes such as chocolate cupcakes, this carrot cake and these vanilla patty cakes, Mamma Bear has taken to simply requesting that I create ridgy-didge-tasting gluten-free versions of her old faves.

Enter date loaf. A decadent cakey delight that (just in case you needed an excuse) is rich in fibre, antioxidants, protein, fat-soluble vitamins (from the butter) and blood-sugar balancing cinnamon. Absolutely, down-right lip-smackingly brilliant hot from the oven (or re-heated under the grill) with a slab of butter on top, I hope you are as satisfied with this recipe as my fan-bam is.

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Damn Fine Date Loaf

  • 1 cup pitted medjool dates (organic if you can afford) plus half a cup extra, chopped (the extra half a cup is totally optional but if you add it in after the processing, you’ll get extra chunks of fruit in your loaf)
  • 2 cups whole almonds (or 1 2/3 cups almond meal if you don’t own a high speed blender or food processor)
  • 6 eggs (you know I like to promote organic free-range from a trusted source, the lives of battery hens are just too awful, we really must vote with our dollar right?)
  • 125g melted (on the stove-top) organic butter (or coconut oil for dairy free)
  • 1 teaspoon each of cinnamon powder and vanilla bean powder
  • 3/4 teaspoon each of aluminium-free bicarb soda and quality salt (Himalayan or Sea)

Method

Preheat fan-forced oven to 170 degrees C and line a loaf tin (standard size, if you have multiple sizes go for the smallest to yield a higher loaf) with toxin-free baking paper (such as the “if you care” brand … NOT SPONSORED I just love their environmentally-friendly, non-chemical-laden baking range)

In a high-speed blender, such as the vitamix, place melted and cooled butter (or coconut oil) and eggs and blend on the highest speed for 30 seconds. Add half the almonds and blend on high for another minute, using the blender’s tamper to push nuts into blades to allow for an even puree.

Add remaining nuts, blend for a further minute, continuing to use the tamper to facilitate blending. Once the batter is smooth and creamy (no nutty chunks … unless that’s how you like it) add the dates, spices, bi-carb and salt and blend on high until you’ve got a thick, caramel-ly batter. Fold the extra chopped dates in if using.

Pour batter into loaf pan and bake for 40-45 minutes, or until golden brown and cooked all the way through.

Allow to cool, before slicing. Can be stored in air-tight container in fridge for 4-6 days (but make sure it’s completely cool before closing container or the condensation will encourage mould growth) or individual slices can be bagged and frozen for 3 months, thawed and re-heated under grill.

Serve at room temperature or grilled with a pat of organic butter or your favourite nut butter (on the coconut oil option) for dairy-free