Food & recipes

Date and Pecan Bread

Lisa Roukin’s tasty loaf makes a great breakfast when toasted or delicious afternoon snack

“Nothing beats the smell and taste of home baked bread. This delicious moist loaf keeps fresh for up to a week and is great served as it is or popped in the toaster”, Lisa Roukin, chef and author

You’ll need:

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 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 small pieces (plus extra for scattering)
150g sticky dates, pips removed and sliced
2 pinches of sea salt

Method:

Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).
Line a 2lb non-stick loaf tin with a cake liner.
Whisk the eggs and agave nectar in a large bowl until combined and fluffy.
Add the baking powder, bicarbonate soda and cinnamon and mix together.
Add in the sea salt, vanilla pod and continue to mix.
Add the sunflower seeds, flaxseed and the coconut flour and mix until combined.
Stir in the pecans and dates.
Pour the mixture into the loaf tin and scatter a few extra pecans and sunflower seeds over the surface.
Place in the oven for 55-60 minutes.

Serving suggestions:

This recipe is delicious served with either cashew butter, sugar free jam or avocado flour with sea salt and chilli flakes. The bread can be toasted and keeps for up to 7 days wrapped in foil.

This recipe was extracted from The Groovy Food Company. For more recipes, visit the website.