Looking for the perfect baked treat for the next time your entertaining? Try out this healthy date loaf! It’s sure to impress!
I had grand plans to get you this date loaf recipe on Monday BUT our week kind of got turned upside down when we found out Adam had an inflamed gall bladder and had to have it removed! He is now fighting fit and should be home from the hospital today, but it was quite the experience and surgery is never fun, even if it’s keyhole!
Never a dull moment around here let me tell you!
Let me also tell you about this date loaf – because it blew my mind! I love a date scone, and I recently tried to make a batch that didn’t rise and ended up looking like small circles of dough – d’oh! I’d given up on my quest to make a healthier version of the date scone but still had a bunch of leftover dates when *LIGHTBULB* – I decided to try my hand at making a healthier version of the date loaf!
This loaf came out perfectly moist and sweet without the need for loads of added sugar. Dates are already sweet enough! I added a tbsp. of rice malt syrup (brown rice syrup) but I suspect you could even ditch that if you didn’t want to add any sweeteners. You could also sub for honey or maple syrup if you don’t have rice malt.
I added a banana on top simply because I had one lying around but I’ll probably do that forever now because the caramelised banana bits on each slice were so delicious!
You could also add in some walnuts to the loaf for some crunch.
I didn’t have any mixed spice so I just added in cinnamon, all spice and nutmeg separately. I always go heavy handed with cinnamon, but you could adjust the spices to your own taste here too.
Enjoy the loaf with a cup of tea and good company!
- 1 ¾ cup plain wholemeal flour
- 10 medjool dates chopped finely
- 2 tbsp. coconut oil
- 1 cup boiling water
- 2 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp vanilla extract
- 1 tbsp. rice malt syrup / brown rice syrup
- 1 tsp cinnamon
- ½ tsp all spice
- ½ tsp nutmeg
- Optional - 1 very ripe banana sliced in half.
Preheat oven to 180C/350F
Place oil, syrup and dates in a mixing bowl. Pour over boiling water and mix until all combined.
Add in sifted flower, baking powder, bicarb soda, vanilla extract and spices and mix until combined. If you are adding banana on top, press down on top of mixture with the cut side up.
Pour into baking tin and place in oven for 45 minutes, until cooked through and a skewer comes out clean.
Leave in tin for 5 minutes then move the loaf to cool on a rack.
- Adapted from Farmhouse Home
- You can sub rice malt syrup for honey, maple syrup etc.
- You can sub coconut oil for another oil of your preference – rice bran, olive (although only use a very mild olive oil)
Go on… pin it for later! You know you want too!