Decadent Date & Pecan Loaf

Gluten Free
Makes: 1 loaf – 10-12 slices

INGREDIENTS

8 FreshLife Medjool Dates pitted
½ cup boiling water
1 tsp cinnamon
1 tsp baking soda
150g butter
2 eggs
½ cups caster sugar or coconut sugar
1 ¾ cups FreshLife Rice flour
1 tsp baking powder
125g FreshLife Pecans, roughly chopped, reserve 1 2 tablespoons extra for decorating
½ cup milk or almond milk 

Caramel date sauce:
Simmer 6 large pitted dates with ¼ cup maple syrup and ¾ - 1 cup cream or water, whisk until smooth.

METHOD

  • In a small saucepan combine the dates, water, cinnamon, soda and butter and bring to a gentle simmer, cook for 5-8 minutes until the dates soften. Transfer to a large bowl and allow to cool until room temperature.

  • Pre-heat the oven to 170°C and line a loaf pan with baking paper.

  • Whisk in the eggs and sugar until the date mixture then sift over the combined rice flour and baking powder, stir in with the pecans and milk. 

  • Spoon the batter into the prepared loaf pan and dot the top with the extra pecans.

  • Bake for 45-50 minutes or until a skewer is removed cleanly and the top of the loaf springs back with lightly tapped. Allow to cool before slicing.

  • Serve toasted with a dollop of cream or scoop of ice-cream for dessert and drizzle with caramel date sauce or toast a few slices and serve with yogurt and honey for breakfast.

 
Gluten Free, Desserts and Treats, BakingSarah BlazeyDates, Rice Flour, Pecans