Date & Walnut Loaf

Date and Walnut Loaf


2 heaped teaspoons Orgran Egg Replacer (or tapioca starch)

6 tablespoons (90ml) water

1 cup pitted dates, chopped and 1 carrot, finely grated

½ cup chopped preserved ginger

¼ cup canola oil and 1½ teaspoons baking soda

1 cup boiling water

½ cup granulated sugar and 1 cup walnuts, chopped

¾ cup white flour and ¾ cup brown flour

½ teaspoon baking powder and ½ teaspoon salt


* Preheat the oven to 180 degrees. Grease a loaf tin, put the kettle on to boil.

* Using a blender whiz up the egg replacer and the water for a minute or so in a large bowl, combine the dates, carrot, ginger, oil, baking soda and boiling water.

* Stir and leave aside for 15 minutes.  After 15 minutes, stir in the sugar, walnuts and egg replacer.

* In a smaller bowl, combine the flours, baking powder and salt. Add to the date mixture and stir until just combined, don’t over-mix.

* Spread evenly in the loaf tin, bake for about 50-60 minutes, until a skewer comes out clean.

* Cool turn out onto a wire rack to cool completely. Eat! Yum!


Source: Liana Holman