The Groovy Food Company date and pecan bread

This delicious moist loaf keeps fresh for up to a week.

Screen Shot 2016-08-24 at 14.24.46

Serves: Makes 1 loaf
Preparation time: 15 minutes
Cooking time: 55-60 minutes
Required: 2lb loaf tin


8 Large Eggs, Beaten

150g The Groovy Food Company Light Amber & Mild Agave Nectar

1 tsp. Baking Powder

1 tsp. Bicarbonate Soda

1 tsp. Cinnamon

1 tsp. Vanilla Bean Paste or 1 Whole Vanilla Pod, Deseeded.

60g The Groovy Food Company Organic Coconut Flour

50g Sunflower Seeds (Plus Extra For Scattering)

30g Flaxseed

40g Pecans, Broken into Smaller Pieces (Plus Extra For Scattering)

150g Sticky Dates, Pip Removed and Sliced

2 Pinches of Sea Salt

Serving Suggestions:

Nut Butter

Sugar Free Jam

Avocado Flower with Sea Salt and Chilli Flakes


1.    Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).

2.    Line a 2lb non-stick loaf tin with a cake liner.

3.    Whisk the eggs and agave nectar in a large bowl until combined and fluffy.

4.    Add the baking powder, bicarbonate soda and cinnamon and mix together.

5.    Add in the sea salt, vanilla bean paste and continue to mix.

6.    Add the sunflower seeds, flaxseed and the coconut flour and mix until combined.

7.    Stir in the pecans and dates.

8.    Pour the mixture into the loaf tin and scatter a few extra pecans and sunflower seeds over the surface.

9.    Place in the oven for 55-60 minutes.

Recipe and image courtesy of

2 Responses to Date and pecan bread

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.