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Gluten Free, Nut Free, No Refined Sugar
In my quest for healthier baking options to satisfy sweet cravings without succumbing to sugary, preservative-laden treats, I've crafted a delightful gluten-free date and feijoa loaf recipe. Say goodbye to empty calories and hello to nutrient-packed goodness!
This recipe eliminates added sugar entirely, relying on the natural sweetness of dates. While it's still a treat due to the fructose content, you can indulge knowing that dates are not just sugary delights but also nutritional powerhouses. Packed with vitamins A, B6, and K, as well as essential minerals such as iron, calcium, manganese, potassium, and magnesium, dates bring both sweetness and health benefits. Plus, they're high in dietary fiber and feature flavonoid antioxidants.
Take advantage of those surplus feijoas from your generous neighbor or the bountiful tree in your backyard. And if feijoas are out of season, fear not; this recipe is versatile enough to work with tart apples, such as granny smith.
For those with gluten sensitivities, easily transform this loaf into a gluten-free marvel by using all-purpose gluten-free flour, such as the one from Orgran. Want an extra nutritional boost? Incorporate 1/4 cup of LSA (ground linseed, almond, and sunflower seeds) into the mix.
Indulge in the goodness of this gluten-free date and feijoa loaf – a guilt-free treat that satisfies your sweet tooth while nourishing your body. Enjoy!
Date and Feijoa Loaf Recipe
1 C peeled and sliced feijoas
250g chopped dates
50 g butter (or try coconut oil)
1 C boiling water
1 t vanilla essence
1 egg
2 C flour / gluten free all purpose flour
OR 1 3/4 C gluten free flour & 1/4 C LSA
1 t baking powder
1 t baking soda
1. Pre-heat the oven to 180 deg celcius.
2. Line a loaf tin with baking paper.
3. Place the feijoas, dates, hot water & butter into a saucepan and bring to the boil. Then lower the heat & simmer for 5 mins. Remove from heat and leave to cool.
4. In a large bowl, sift together the flour, baking powder and soda.
5. Add a beaten egg & 1 t vanilla to the cooled feijoa and date mixture. Then gently mix into the flour mixture. Try not to over mix.
6. Spoon into the loaf tin and bake for 40-50 minutes or until a skewer comes out clean.