Date nectar is one of my favourite sweeteners as it has such an incredibly rich flavour that really adds depth to whatever I’m making, it’s so much more exciting than lots of other sweeteners in that way which only has sweetness but nothing else. It’s great to bake with too as it’s really sticky so it helps bind mixtures together.” – Ella Woodward, www.deliciouslyella.com
Check out Deliciously Ella’s Date & Pecan Loaf
Makes one loaf
- 1 and ½ cups of buckwheat flour (300g)
- ½ a cup apple puree (200g)
- 1/3 of a cup of almond milk (100ml)
- 60g of pecans
- 10 tablespoons of Beloved date nectar/syrup (this is the nectar that I use)
- 8 medjool dates (150g)
- 1 teaspoon of cinnamon
Start by pre-heating the oven to 140c. Then, pit the dates and cut them into small chunks. Use your hands to break up the pecans so that they are a similar size to the dates before adding all of the ingredients into a large mixing bowl and mixing everything together.
Grease a small loaf tin with coconut oil, then pour in the mixture. Place the tray in the oven to bake for about forty minutes, until the top is a golden brown.
At this point take the loaf out the oven and let it sit for about 10 minutes before eating hot or cold. Goes great with almond butter, banana and a drizzle of date nectar to sweeten the deal.