* Exported from MasterCook *
Bread, Date and Walnut Loaf
Recipe By : Bianca
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medjool dates -- seeds removed
1 ripe banana
1 cup walnuts -- natural
2 cups almond meal
3 tablespoons almond butter -- See Note*
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
1 teaspoon baking powder
When I was kid one of my closest friends had a Mum who made the best
Date and Walnut Loaf. The BEST! She would bake it in tins and we
would eat slices of it with butter on the bus on the way to school.
*Note: Almond spread is readily available in the health food section
of the supermarket or at health food stores.
Preheat your oven to 350F/175C. Grease and line a loaf tin with
baking paper over hanging the sides for easy removal. The base of
mine measures 19.5cm x 9.5cm.
Place half of the medjool dates and the banana into your processor.
Pulse until smooth and well combined. Add the remaining dates and the
walnuts. Quickly pulse to roughly chop the dates and walnuts, be sure
to leave plenty of texture.
Add the almond meal and combine. Add the almond butter, cinnamon,
vanilla and salt, combine. Add the the eggs, combine. Add the baking
powder, gentle combine and spoon the mixture into the prepared tin.
Smooth over the top with the back of a spoon. Bake for 35 minutes,
cover with foil and bake for a further 10 minutes. Remove from the
oven and leave to cool slightly in the tin. Gently place the loaf
onto a cooling rack and allow to cool a little prior to cutting.
Serve. Eat. Enjoy.
S(Internet address):
"https://wholefoodsimply.com/date-and-walnut-loaf/";
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Per Serving (excluding unknown items): 211 Calories; 14g Fat (54.9%
calories from fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber;
53mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2
Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0629