Rob’s refined sugar & gluten free date loaf

  • 1 cup water
  • 170g coconut sugar
  • 170g dried dates
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground allspice
  • 3 eggs (Size 6)
  • 150g ground almonds
  • 210g grated apple, lightly squeezed (210g weight after squeezing)
  • Pinch of flaky sea salt

Rob’s refined sugar & gluten free date loaf

Makes 2 mini loaves.   In a heavy based pot combine the water, coconut sugar and dates. On a high heat, bring to a simmer. Add the baking soda and powder and cook for a further 2 minutes to soften the dates. Remove from the heat and allow to cool slightly, add the eggs, ground almonds and grated apple which has the juice slightly squeezed out. Place 90g of combined batter into each mini loaf tins (or full mix into one standard loaf tin) and bake at 160°C for 15 minutes. Then lower temperature to 150°C and cook for a further 25 minutes.   These are delicious served fresh from the oven, sliced cold with butter or combined with sorbet for the perfect dessert. These loaves stay fresh and moist for 5 days after cooking when stored in a cake tin.