Sunday's Date and Walnut Loaf, Gluten Free
This is a moist loaf that is gluten-free comprising of almond meal (ground almonds), eggs, dates, walnuts and bananas. It is wonderful for a breakfast on the run or morning tea on a Sunday.
Date and Walnut Loaf
2 cups of ground almond meal (ground almonds) I like using Macro from Countdown as they use the whole nut skin and all.
5 free-range eggs
3/4 cup of chopped dates (soaked in warmed orange juice for 15 minutes or can just use water)
1 ripe banana
1 tablespoon of local honey
1 tablespoon of apple cider vinegar
1 tablespoon of coconut oil or butter if no coconut available
1 teaspoon of baking powder
a pinch of Himalayan salt
1/2 cup of chopped toasted walnuts
Preheat oven to 160 degrees Celsius and line a loaf tin with baking paper (oil the tin lightly first so the paper will stick).
Toast chopped walnuts in the oven for around 10 minutes.
Place all the ingredients in a food processor except for chopped walnuts and whizz until combined and smooth (not to long though). Fold through toasted walnuts. Place the runny batter into the prepared loaf tin and jiggle it to smooth the top out. Bake in preheated oven for 30 - 45 minutes or until a clean skewer is inserted and it comes out clean. Cool in the tin.
Enjoy warm with butter.
This slice makes about 8 - 10 slices, only keeps for 3 days and refrigerate in summer months. Freezes well.