Ginger and Date Loaf (vegan, no sugar)

5 from 1 reviews

Ginger and Date Loaf (vegan, no sugar)

November 28, 2019

Servings: 20

Prep: 15 min

Difficulty: Easy

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This Vegan Ginger and Date Loaf taste incredible! Naturally sweetened with dates - no syrups, no refined sugars. Nutrtionally is high in iron, omega 3 and calcium - all coming from the fresh dates, flaxseed and dairy-free milk. Not only is it a perfect breakfast or snack for babies 6 months old + , its tasty for the whole family. This loaf can be made in either a 2LB loaf tin (approx bake for 20-25 minutes on 180 degrees celcius) or as muffins (bake for approx 10-15 minutes on 180 degrees celcius).

By: Rachael Tucker

Ingredients

• 1 cup (140 grams) of wholemeal self raising flour (or plain flour with 1.5 teaspoons of baking soda)
• 10 medjool dates (remove seed, after removing all seed it should weigh around 167 grams )
• 50ml non-dairy milk (we used oat milk)
• 100g unsalted dairy-free butter (room temperature)
• 2 tablespoons ginger ground/powder
• 1 tablespoon vanilla extract
• 1 tablespoon of flaxseed meal/ground

Directions

• Step 1 Preheat the oven to 180°C/350°F/160 fan/gas mark 4 and line a 2lb loaf tin.
• Step 2 Pour flaxseed meal/ground into a small bowl and add 3 tablespoons of water. Mix until combined, then place into the fridge to set for 15 minutes (this is called making flax-egg, an alternative to using egg).
• Step 3 In a separate bowl, remove all seeds from dates and place dates into a small bowl, cover the dates with boiling water, and set aside for approx 5 minutes.
• Step 4 Once dates have softened, drain water and then in a large bowl mash all dates on the side of the bowl with a fork until a paste like consistency. Once date paste has cooled, add non-dairy butter and mix (cream it) it with a fork. Add in vanilla extract, non-dairy milk, flaxseed meal (thats setting in the fridge) and ginger powder. Combine. Add flour and fold through until fully combined. Pour out mixture into lined loaf tin and bake for approx 20 to 25 minutes on 180 degrees celcius.
• Step 5 How to serve to 6-8 months old: cut a slice of the loaf into finger size slices for baby (adult pinky size shape). How to serve to 8-12 month old: cut a slice of loaf into 2cm pieces so baby can practice his pincer grip. For 12 months old + serve as you wish ie can serve a whole slice, into finger size pieces or small bite size pieces.
• Step 6 Store in a airtight container for up to 4 days. Freezer friendly for up to 3 months.