Pick a date and read below, to learn how to make this scrumptious vegan loaf…
200g Raglan Food Co coconut yoghurt – Vanilla Bean
¼ cup psyllium husk
¾ water/almond milk
120g (1 cup) dried dates – covered in boiling water
1 cup date water
230g (2 cups) wholemeal spelt flour – sifted
100g (1 cup) almond meal
1 tbsp cinnamon
Pinch of sea salt
1 tbsp baking powder
1 tsp baking soda
Start by preheating your over to 180ºC (bake), and line a 5×7 inch loaf tin with baking paper.
Boil a jug of water.
In a medium sized bowl mix the psyllium husk and water/almond milk. Leave to sit for 5 minutes to thicken (this acts as our egg). Meanwhile, soak the dried dates in a separate bowl with just enough boiling water to cover them (about 1.5 cups) – also for 5 minutes (be sure to keep the water the dates are soaked in, this is our ‘date water’).
Once the psyllium husk and water mixture has thickened, add in the rest of the wet ingredients. Be sure to roughly break apart the dates before adding them in.
In a separate larger bowl, sift in all the dry ingredients and mix until well combined. Fold the wet ingredients into the dry until fully combined. It should be a nice thick texture.
Pour mixture into your lined baking tin and smooth out the top. Cover loosely with foil and bake for 50 minutes.
Remove the foil and bake for a further 20-25 minutes or until an inserted skewer comes out clean.
Leave to cool in the tin for a minimum of 15 minutes before removing.
Once cool to the touch slice into 10 thick pieces.
Enjoy warm with extra coconut yoghurt spread on top. Tip: Slice, wrap and store the slices in the freezer, then pop in the toaster to defrost.
A special thanks to Isabella Murrell at Grounded Kitchen for this lovely recipe!