Seed, date, walnut and maple breakfast loaf

October 20, 2023

easyTime:1-2 hoursServes:8

This is perfect to nibble on with a tea or coffee as you head out of the house in the morning. It’s packed with goodness and energy and has a large and extra-moist crumb from the coconut cream, olive oil and yoghurt, which is set against the textural crunch of walnuts, oats and seeds. If time permits, dress it up a little with a smear of ricotta and a drizzle of maple syrup.

It’s also so easy to make, with no technical baking fuss. And though it’s lovely eaten fresh, don’t try to slice it too early or it will fall apart. You’ll also find the flavour will taste more intense the next day.

Ingredients

150g Medjool dates, pitted, halved lengthwise and sliced in semicircles
60g maple syrup
220g plain flour
1 tbsp baking powder, heaped (12g)
1 tsp salt flakes
75g walnuts, coarsely chopped, plus extra to garnish
40g sesame seeds, plus extra to garnish
40g flaxseeds
40g pumpkin seeds or sunflower seeds
40g rolled oats or granola, plus extra to garnish
120g soft brown sugar
150g sour cream or yoghurt
150g coconut cream
100g extra virgin olive oil
2 large eggs
2 tsp ground cinnamon

Method

Step 1
Preheat the oven to 170C fan-forced (190C conventional). Grease and line a loaf tin (about 23cm x 10cm).
Step 2
Add the dates, maple syrup and 30ml water to a small saucepan and simmer for 2 minutes to slightly soften the date pieces; they should hold their shape. Set aside for 10 minutes to cool slightly.
Step 3
Combine the flour, baking powder, salt, walnuts, seeds and oats/granola in a medium bowl.
Step 4
In another bowl, whisk the sugar, sour cream (or yoghurt), coconut cream, oil, eggs and cinnamon until combined. Add the dry mix to the wet, along with the dates and any syrup. Fold together with a spatula until just combined; don’t overmix.
Step 5
Tip the mix into the prepared tin and scatter over the extra walnuts, sesame seeds and oats/granola.
Step 6
Bake for 60-80 minutes, depending on your oven. Once ready, the loaf will have a slight spring and pull a little away from the sides of the tin; a skewer should also come out clean. Cool in the tin for 15 minutes before turning out, then cool for 1½ to 2 hours before slicing.