The Groovy Food Company date and pecan bread

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

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

Ingredients

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

Method

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 www.groovyfood.co.uk

2 Responses to Date and pecan bread

  1. Harminder says:

    Looks yummy! However, is there a substitute for eggs? If so what can you use?.
    Thank you

    • katie farrington says:

      Hi
      Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods. If you do a google search there are many other replacements also. :-)

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