Date & Pecan Bread
Nothing beats the taste and smell of freshly baked bread and this one is no exception! Deliciously moist, it’s great served either as it is or toasted and will stay fresh for up to a week (if it lasts that long!)
- 8 large eggs, beaten
- 150 g agave nectar, rich & dark or maple syrup
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp cinnamon
- 1 tsp vanilla bean paste or seeds from 1 whole vanilla pod
- 60 g coconut flour (I recommend The Groovy Food Company)
- 50 g sunflower seeds
- 30 g flaxseeds (I recommend Linwoods)
- 40 g pecans, chopped into small pieces
- 150 g Medjool dates, stones removed and sliced
- 2 pinches sea salt
- nut or seed butter
- sugar free jam
- avocado with sea salt and chilli flakes
- Pre-heatthe oven to 325°F, gas mark 3, 170°C (150°C fan-assisted) and line a 2lb non-stick loaf tin with a cake liner.
- In a large bowl, combinethe beaten eggs and agave nectar and mix well, then add the baking powder, bicarbonate of soda, and cinnamon and stir again. Add the sea salt and vanilla bean paste (or seeds) and continue to mix before adding the sunflower seeds, flaxseeds and coconut flour, stirring gently. Finally, fold in the pecans andd dates until just combined.
- Pourthe mixture into the prepared loaf tin, levelling the surface with the back of a spoon and then bake in the oven for 55-60 minutes.
- Leave the bread in the tin for 15 minutes and then remove and place onto a cooling rack to cool thoroughly.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - Once you’ve gotten the hang of this version of the bread, feel free to be adventurous with your choice of nuts, seeds and dried fruit – it’s a great recipe for using up whatever you happen to have hanging around in your store-cupboard! There are so many different ways of serving this goodness packed bread – be it smothered with your favourite nut butter (or my preference is sunflower seed butter) and jam – or topped with slices of avocado, a pinch of sea salt and a sprinkling of chilli flakes – let your imagination run wild! This loaf will keep for up to 7 days if well wrapped in foil and stored in the fridge and it’s just as delicious toasted.