Moist Date and Almond Loaf

Collections. We all have them, whether its shoes, first edition novels, old coins or miniature cars. Some people collect historical stamps, vinyl records, coffee mugs, leather jackets or exotic species of fish. My sister stocks up on fashion magazines as if at the world may run out at any moment, overflowing from her many bookcases. While our mother -who is openly against collections due to fear of becoming a hoarder- has accumulated what some may call a collection of delicate china crosses that hang in her bedroom.

As for me? I am in love with cook books. Sandwiches, entrees, vegan, desserts, nutrition, cupcakes, smoothies, salads, raw foods, traditional cooking, modern diets, high tea, comfort foods, if its worth making then chances are that I've got a cook book on the subject. I guess with a love of photography and a passion for food, an obsession with culinary publications is no surprise. 

So with winter just around the corner, I decided to try a recipe from the newest addition to my  ever-growing collection, the 'Petite Kitchen' cookbook by Eleanor Ozich. After having visited the young mother/blogger/chef's wildly successful cafe 'Mondays' far too many times, I knew that her first cookbook was a must-have. With a beautiful rustic and homey theme, the recipes are healthy, wholesome, simple and delicious. 

Naturally sweetened with dates, this Loaf is dairy, gluten, refined-sugar free and with only 6 ingredients and 5 steps it's simple to whip up for an afternoon tea snack.

Ingredients
• 4 free-range eggs
• 1 cup medjool dates, pitted
• ¼ cup extra virgin coconut oil, or butter
• 1½ tsp baking soda
• 1 tsp apple cider vinegar
• 2 cups ground almonds

To decorate
• Slivered Almonds

1. Preheat the oven to 160C, and grease a loaf, cake or muffin tin.
2.Add the eggs, dates, coconut oil or butter, baking soda and vinegar in to a food processor or blender. Process for a minute or so, until the batter is smooth and creamy.
3. Place the ground almonds in a large mixing bowl then fold the wet mixture in until well combined.
4. Spoon into the prepared loaf, cake or muffin tin, then decorate with the almonds
5. If making a cake, bake for 40-45 minutes or until a skewer comes out clean when inserted. For muffins, bake for 25-30 minutes.
Will keep for 2-3 days in an airtight container.

So escape those winter blues (or celebrate the summer if you're on that side of the globe) 

and give this deliciously easy recipe a go!

 xx