Apple Cinnamon Date Almond and Buckwheat Loaf
Want a moist and tasty tea brack that doesn’t contain any raisins? Well, that is the idea behind this loaf. I wanted something for people who don’t like raisins. This is made with sweet apples which, combined with the dates, give it a lovely mellow sweetness. As well as being gluten-free, this loaf is also refined-sugar free and dairy-free. And it’s really yummy.
Not just yummy, it’s also very nutritious. The ground almonds, buckwheat, and fruit are all great sources of fibre and a whole host of health benefits. I used coconut oil rather than butter, but you could use 75ml of regular olive oil, if you prefer – and want to keep it dairy-free. Either way, I’m classifying this recipe as heart-healthy.
Apple Cinnamon Date Almond and Buckwheat Loaf
Ingredients
- 1 cup pitted dried dates
- 1 cup boiling hot water
- 1 tbsp coconut oil
- 2 eggs
- ½ cup buckwheat flour
- ½ cup ground almonds
- 1 tsp ground cinnamon
- ½ tsp baking soda
- 2 sweet apples
- lemon, if necessary
Instructions
- Cut up the dates and place them in a container with the boiling hot water and coconut oil for 30 minutes.
- After 30 minutes the dates should have cooled sufficiently to blend them up with eggs. Mix in the blender until well combined. You’ll know it’s well combined when it has a fairly smooth texture and is caramel in colour.
- In a deep bowl mix together the buckwheat flour, ground almonds, cinnamon and baking soda. Then pour in the mix from the blender and stir until well combined.
- Core both apples. Grate one of the apple, unpeeled. Add the grated apple to the bowl and stir in.
- Peel the other apple and chop into thick slices. If the apple has simply a mellow sweetness and is not at all tart, squeeze some lemon juice on them before adding to the batter. The lemon juice with bring out the taste of apple in purely sweet apples.
- Grease and line a loaf tin (9 x 5 inch) and turn the oven on to 180° C. Pour the batter into the lined loaf tin. I like to dust it with cinnamon before baking, but it doesn’t really do much. It’s more for decoration. Bake the loaf in the oven for 60 minutes, turning it every 20 minutes while baking.
- You will know that the loaf is done if you pierce it with a skewer and it comes out clean. You should also feel a harder texture at its base. When the loaf has baked through, take out from the oven and allow to cool in the loaf tin for at least 45 minutes. This is to ensure the loaf retains its moisture. Use a serrated knife to cut into slices.
