Mum's Sugar-free Loaf

Mum sent through a recipe for a sugar-free loaf that she thought Cerys would enjoy. I adapted it slightly using the ingredients that I had in my cupboard but I will post the original recipe below as I want to make it again using what the ingredients she used.

It is easy enough to replace ingredients with what you have, for example try different flour like coconut, add prunes or figs.

It was a delicious moist loaf that is ideal for breakfast or a snack, Cerys thoroughly enjoyed it.

Ingredients

2 cups pitted dates

1 cup white S.R flour

1 cup wholemeal S.R flour

1 tbsp cacao powder

1 tsp bicarbonate of soda

1 tbsp baking powder

3 eggs

1 cup olive or vegetable oil

2 tsp vanilla extract (optional)

1/2 cup mixed nuts

1/2 cup mixed seeds

2 tbsp ginger powder (optional)

Method

1.  Place dates in a bowl, sprinkle with 1 tsp bicarbonate of soda, cover with boiling water, leave for at least 1 hour, longer if possible. Once softened blend to make a puree.

2.  Meanwhile, preheat oven to 180°C. Grease and line a 9 x 5 inch loaf tin.

3.  Put all ingredients in a blender with date puree, blend until combined.

4.  Pour mixture into prepared loaf tin. Bake for 30-40 minutes or until skewer inserted comes out clean. Allow to cool in tin slightly before turning out onto a wire rack to cool completely.

Enjoy.

Mum's recipe

2 cups mix dates, figs and prunes, put in a bowl with 1 tsp

bicarbonate soda and 2 cups boiling water, leave for 1 hour

                 or longer, then blend to a puree

2 cups self raising flour, sifted, you can also use plain flour 

                 and some coconut flour

1 tsp bicarbonate of soda

1 tbsp baking powder

3 eggs

1 cup oil of your choice

2 tsp vanilla extract (optional)

1 cup mixed nuts and flax seed

2 tsp ground ginger (optional)

Method

1. Preheat oven to 180°C. Grease a baking tin or cupcake moulds.

2.  Put all ingredients including date puree in a blender and blend. 

3.  Pour into prepared tins/moulds. Bake for 30-40 minutes.