This date and almond loaf is so moist and delicious, it makes the perfect hearty breakfast - especially with raw almond butter spread over it. This easy to make loaf recipe, smells divine when cooking in the oven - you will be drooling! The dates come through slightly sticky to compliment the almond crunch. A nutritious and gluten-free recipe.
Equipment
- 20cm by 10cm Loaf Tin
- Baking Paper
- Oven
- Baking Tray
- Mixing Bowl
- Wooden Spoon
- Sieve
- Skewer
Ingredients
- 60g Soft Dairy-Free Margarine
- 190ml Dairy-Free Yoghurt
- 2 Eggs
- 1 Tsp Baking Powder
- 1 Tsp Mixed Spices
To serve
Method
- Firstly, grease a 20cm by 10cm loaf tin with extra coconut oil and heat the oven to 180 degrees C.
- Then, place the flaked almonds on a baking tray and toast in the oven until brown – this takes about 4 minutes. Leave these to cool whilst you make the loaf itself.
- Beat the coconut sugar, coconut oil and margarine together in a mixing bowl until light and fluffy (note that it will not go as light as normal bakes as the coconut sugar has a naturally dark colour).
- Beat in the eggs and yoghurt before sifting in the flour, baking powder and mixed spices.
- Next, gently stir in the chopped dates and toasted flaked almonds - leave a sprinkle of the toasted almonds for the top of the loaf after baking, if you wish.
- Place the mixture in the greased tin, with baking paper lining it and bake for 40-50 minutes. Test the loaf is done with a skewer, if it comes out clean - the bake is done.
- Slice and spread with almond butter - enjoy!
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