Date, Peach and Walnut Mini-Loaf [Dairy free, Gluten free, Grain free, Sugar free]
Everyone has the munchies in our home…blame it on the very cold rainy Winter weather! Head Chef is in his element creating truly masterful baking creations for him and our boys, trying to feed me some too 😉 While I’m very tempted to indulge and have had my share of home made popcorn during movie time in front of the roaring fire on Sunday, I realised that it’s so easy to fall into the grains trap, and begin a vicious cycle of over-indulgence, which I am loathe to subject my body and mind to.
So last night I decided to put my spare time to work in baking a sugar free mini loaf, with the freshest dried peaches that I recently bought from a farm stall on a road trip. I used a grains free muffin recipe that I’ve used in the past and tweaked it as I went along. The end result was quite an impressive make which non-gluten free eaters said tasted like store bought Christmas cake – so while this recipe doesn’t have all the Christmas cake bells and whistle ingredients, I’m claiming it as Christmas came early to my kitchen:)
The sweet dates blended with the tangy dried cling peaches most certainly added the extra taste appeal to this bake and the crunchy, fresh, raw walnuts, gave it the extra delicious nudge of nutty flavour and crunchy taste. I’ve kept sweetness to its minimal, and, for those requiring it, I’ve added them in the ingredients listing below as optional extras. The dried peaches are interchangeable for currants or raisins or other dried fruit as preferred. You may increase the dates and opt for just dates and walnuts, which is equally very good tasting.
I used a mini loaf tin for this bake, as I do with most of my grains free bread too. The tin measures 20cm x 10 cm and can be found at stores specialising in baking products. I find lining the baking tin with baking paper works well to ensure a bake that does not adhere – making for clean and effort-less removal.
This is another easy and quick make, as the recipe and picture demonstrates, eliminating the want for indulging in wheat based baked goods and is one of many featured in this blog.
½ cup almond flour (you may process raw almonds to flour consistency)
2 tblsp coconut flour
about ½ tsp gluten free baking powder [¼ tsp bicarb of soda + 1/8 tsp cream of tartar]
a pinch of Himalayan or Sea Salt
3 large eggs, room temperature
1 tblsp apple cider vinegar
2 tblsp almond milk or coconut milk OR 2 tblsp applesauce
3-4 fresh medjool dates OR 6 medium sized pitted dates, chopped
4 medium sized dried peaches, chopped (sugar free)
¼ – ½ s tsp vanilla extract
¼ tsp cinnamon powder
2 tsp raw honey
- Preheat a conventional oven to 180° celcius.
- Line a 20cm x 10 cm loaf tin with baking paper or you may opt to make muffins, using muffin casings or greasing a muffin pan with melted coconut oil.
- Add the almond and coconut flours, gluten free baking powder and the salt to a food processor and pulse for about 30 seconds to combine the ingredients.
- Now add in the chopped dates (and peaches) and pulse until they are well combined with the flours mix. You may want to blend until the fruit pieces are reduced in size.
- Whisk the eggs, apple cider vinegar and nut milk or applesauce and add it to the flour mix, giving these ingredients a short pulse to combine them well.
- Spoon the mixture into a medium sized bowl and gently fold in the walnuts.
- The mixture is now ready to be spooned into the baking paper lined loaf tin or muffin pan. Spoon it in gently and spread in the loaf tin. If making muffins, fill each muffin cup ½ – ¾ way up.
- Bake in the pre-heated oven for about 20-25 minutes. The dry removal skewer test renders them done.
- Remove from the oven, cool and slice if a mini-loaf is baked.
- Serve with hot coffee or tea.