Date & Almond Breakfast Loaf

I’ve been experimenting some more with two of my favourite ingredients; dates and almonds. This date and almond loaf is so moist and makes the perfect breakfast when slathered in almond butter. It also makes a great dessert. The dates come through slightly sticky to compliment the crunch of the almonds. The smell of this bake in the oven will leave you drooling…

What you’ll need:


What you need to do:

  1. Grease a 20cm by 10cm loaf tin and heat the oven to 180oC.
  2. Place almonds on a baking tray and toast until brown – this takes about 4 minutes. Leave these to cool whilst you make the loaf itself.
  3. Beat the sugar, oil and margarine together in bowl until light and fluffy (note that it will not go as light as normal bakes as the coconut sugar has a naturally dark colour).
  4. Beat in the eggs and yoghurt before sifting in the flour, baking powder and mixed spices.
  5. Gently stir in the chopped dates and toasted almonds, being sure to leave some of the almonds for the top after baking.
  6. Place in the baking tin and bake for 40-50 minutes. The mix is done when you can test with a skewer that comes out clean.
  7. Enjoy with almond butter and eat within 5 days.

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