Happy Birthday to me! After months of baking trials and editing photos, I’ve finally decided to officially share my maple and date loaf recipe to the world. This maple and date loaf is just absolutely divine. I would eat it all the time if I could. It’s great to have for breakfast and even better as a mid morning snack or perhaps even for lunch. It’s great to have with some peanut butter and jam, fruit or on its own. So good, I’ve had multiple people ask me for the recipe. The great thing about this maple and date loaf is that it’s really easy to make AND it’s really, really good for you as well.
The maple and date loaf is quite filling and extremely satisfying. Providing you with lots of fibre coming from the oats, dates and wholemeal flour the loaf will also keep you fuller for longer as it contains a healthy dose of fats (from coconut) and omega-3 fatty acids from the chia seeds. It stores well in the fridge and lasts for a really long time in the freezer (if it even lasts that long).
Maple and Date Loaf
Nutritious, healthy, hearty, vegan.
Difficulty: Normal. Makes a 9×5″ loaf
Preparation time: 15mins Baking time 50-55mins
- 150g wholemeal self-raising flour (1.25cups)
- 1/2 cup desiccated coconut
- 1/2 cup bran ( or 2 crushed Weetbix)
- 1/2 cup rolled oats
- 1/2 chia seeds
- 1/3 cup flaxmeal/ground linseed (optional)
- 2 tsp baking powder
- 1 tsp cinnamon (optional)
- 350ml water + 1 cup pitted dates (blended til smooth)
- 70g Coconut oil / 90g butter
- 125ml maple syrup (honey if no maple syrup)
- 1 cup raisins (sultanas are ok)
Extra syrup to brush on top.
1. Preheat oven to 170°C. Line a 9×5″ loaf pan with baking paper
2. Heat coconut oil/butter, maple syrup and raisins in a medium sized saucepan until the oil/butter melts. Make sure raisins are all separated. Set aside to cool slightly.
3. Sift the wholemeal self-raising flour and baking powder into a large bowl. Incorporate the rest of the dry ingredients into the wholemeal self-raising flour evenly.
4. Pour the date mix into the saucepan, mix evenly.
5. Fold the wet mix into the dry ingredients.
6. Pour evenly into the loaf pan and sprinkle with quick oats (optional).
7. Bake for 50-55mins or until skewer comes out clean.
8. Let cool for 30mins or serve immediately if you can’t wait.
I have made this loaf probably at least 5 times now. It’s been such a hit with everyone I know… family, work colleagues and friends.
Recipe was made directly from the Breville mixer recipe booklet. You do not need to use the standing mixer at all for this recipe. I actually forgot to add the egg and the loaf turned out alright.
- Used W/Meal flour instead of W/Meal SE flour (didn’t read it properly) which results in a lack of rise.
- Too moist with 310ml of water, considered reducing it to 250ml
The sweetness was just right. The texture could be improved on. The original recipe calls for dates but didn’t mention how they should be prepared and so I just roughly chopped them up and added them into the mix. It made for a very uneven texture.
- Increased water to 350ml from 310ml and added 1/2 cup of chia seeds (to compensate for the omitted egg).
- Used W/Meal SE flour
- Blended dates with water until smooth and added this to the melted mix which resulted in a much more even texture.
I wasn’t sure what kind of texture adding chia to the batter would have on the end result, and though you can slightly taste the small little seeds, no one was bothered it.
Trial #03 #04
Baked for work/friends twice to get some reviews. People from both my work places loved it, some of them even asked for the recipe. My friends also loved it. It was moist, not too sweet and full of flavour.
Trial #05 Vegan attempt
- Used 70g coconut oil. I was getting frustrated at getting the coconut oil out of the bottle so I ended up using less which didn’t turn out to be a bad thing at all.
The loaf turned out just fine. Butter gives the loaf a nice crumb whereas coconut oil makes it denser. If you don’t want to use coconut oil, you can use cake margarine or vegan butter.
Have fun in the kitchen~
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