Ann has shared with us the recipe for her delicious date and pecan loaf. It is nutritious and so easy to make. It is low in sugar, has no eggs or milk and yet is still moist. For the lactose intolerant, just substitute olive oil for the butter as listed in the ingredients of the recipe. By preparing the ingredients ahead of time, this loaf can be  assembled so quickly and be ready for afternoon tea or to eat as a healthy snack.

Ann’s Date and Pecan Loaf

Ingredients:

• 1 cup of dried dates, chopped
• 1/2 cup pecans, chopped
• 1/2 cup of sugar
• 1 1/2 cups Self Raising flour
• 60g butter, (or 1/4 cup olive oil for lactose free)
• 3/4 cup boiling water
• 1 tsp vanilla extract
• 1/4 cup orange juice
• 1 tsp ground ginger
• 1 tsp bicarb soda
• zest of one orange

Method:

1. Pre heat oven to 180º C  (Fan forced)
2. Line a loaf pan with baking paper
3. Finely chop the dates and pecans
4. Sift self raising flour
5. In another bowl, place dates, pecans, sugar, and ginger,
6. Using your fingers, rub the mixture to separate the dates and pecans and thoroughly combine all the ingredients
7. Melt the butter over a low heat, then add the grated orange zest and vanilla exract
8. Stir through the dry mixture till thoroughly incorporated
9. Stir through the orange juice
10. Boil the water
11. Put the teaspoon of bicarb soda in a small glass and add 2 tablespoons of the boiling water to it and stir till it is melted
12. Add the bicarb mixture and boiling water to the date mixture
13. Stir well till the mixture is thoroughly combined
14. Allow it to cool a little
15. Add small batches of the self raising flour through a sieve to the mixture and gently whisk it though to combine
16. Continue till all the flour is incorporated
17. Spoon the mixture into the lined loaf pan and tap the pan on the bench to remove any air bubbles
18. Bake in the pre heated oven for 40-45 minutes until a skewer inserted comes out cleanly and is well browned. Check the loaf after 30 minutes and place a sheet of aluminium foil over the pan if it is browning too quickly
19. When cooked, remove the pan and allow the loaf to cool for 5 minutes
20. Then remove the loaf to a cooling rack
21. Serve plain or buttered with your favourite tea or with coffee