Date and pecan loaf
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Stoned dates; roughly chopped |
| ; (4oz) | ||
| 200 | millilitres | Soya milk; (7floz) |
| 3 | tablespoons | Black treacle |
| 50 | grams | Solid vegetable oil; (2oz) |
| 375 | grams | Wholemeal plain flour; (12oz) |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Bicarbonate of soda |
| 75 | grams | Dark soft brown sugar; (3oz) |
| 75 | grams | Pecan nut halves; (3oz) |
| 2 | tablespoons | Canadian honey |
Directions
Preheat the oven to 170 C, 325 F, Gas Mark 3.
Grease and flour a 1kg (2lb) loaf tin.
Place dates, milk, black treacle and fat in a saucepan and heat gently until melted.
Sift the dry ingredients together and stir in the sugar. Roughly chop 50g (2oz) of the pecan nuts, reserving the remainder.
Add to the flour with the melted mixture and mix well until thick and smooth.
Spoon into the loaf tin, arrange the reserved pecan halves on top and bake in the preheated oven on the middle shelf for 1 hour, until a skewer when inserted into the centre, comes out clean.
Brush with the honey immediately and leave to cool in the tin.
Converted by MC_Buster.
NOTES : A traditional vegan date and pecan loaf.Ideal for a snack.
Converted by MM_Buster v2.0l.