In honour of my 6 year old (Kid 2) being given his first phone number by a girl….I present to you my low fat gluten free date loaf. (I trust it will be many years before my youngest progeny goes on an actual date…). I adapted this from a recipe called ‘Uncle Bill’s Date Loaf’ given by a friend a few years ago.

I like to experiment with different gluten free flours in a continual search for an enjoyable texture and for health purposes as well. The Yak can too easily get stuck chowing down on food containing too much starchy flour such as white rice flour or tapioca flour.

In this version, I have combined buckwheat flour and almond meal, mixed with store bought gluten free plain flour. What’s so great about buckwheat flour you ask? Glad you did….there are too many benefits to list here but in short, diets that contain buckwheat have been linked to a lowered risk of developing high cholesterol and high blood pressure. It is actually not a grain but is a fruit seed, related to rhubarb and sorrel.

I also bake a version of this recipe using wholemeal wheat and spelt flour. (I shall post this some time in the future). I add the cocoa powder to distract my 9 year old (Kid 1) from the dates, anything chocolatey keeps that kid happy.

Coconut sugar and I have been having a passionate love affair for some time now (shhh…please don’t tell The Yak). There are many health claims attached to this sugar, it is meant to contain nutrients that cane sugar doesn’t have and is said to be a low GI alternative to cane sugar as well.

Basically, I ain’t a scientist…just a humble home cook. I like the taste and the possibility of it’s potential health benefits. I guess that stuffing oneself with too much sugar, no matter what it’s origin,  may not be the healthiest choice. But everything in moderation I say! (If you don’t have any coconut sugar use soft brown sugar and Bob’s your uncle, or is that Bill?).

YOU NEED
1 cup boiling water
1 1/2 cups dates
1 teaspoon bi-carbonate soda
1 tablespoon butter or margarine
1/2 cup coconut sugar (or soft brown sugar)
1 egg
2 tbl cocoa powder
3/4 cup gluten free plain flour
1/4 cup buckwheat flour
1/2 cup almond meal
2 1/2 tsps gluten free baking powder
pinch salt

METHOD
Heat oven to 180 C
Grease a loaf tin and line the base with baking paper.
Chop dates finely and place in a bowl, pour boiling water over. Add bi-carbonate soda and stir. Set aside until cool.
Sift cocoa powder, plain flour, buckwheat, baking powder and salt together. Stir in almond meal.
Put butter and sugar into a bowl and beat until smooth.
Add egg and beat well.
Add date mixture and flour, stir until combined.
Preheat oven to 180 C.
Pour into tin and bake for 35- 40 minutes or until a skewer comes out clean.
Totally delicious when served hot and with butter or whatever your favourite spread is.