Date & Walnut Loaf


2 heaped teaspoons Orgran Egg Replacer (or tapioca starch)

6 tablespoons (90ml) water

1 cup pitted dates, chopped

1 carrot, finely grated

½ cup chopped preserved ginger

¼ cup canola oil

1½ teaspoons baking soda

1 cup boiling water

½ cup granulated sugar

1 cup walnuts, chopped

¾ cup white flour

¾ cup brown flour

½ teaspoon baking powder

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