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Date, Cardamom and Tahini Loaf

Prep Time:

20 Minutes

Cook Time:

45 Minutes

Serves:

Serves 10

Level:

Beginner

About the Recipe

A beautifully aromatic gluten-free loaf by Natasha Corrett, sweetened with dates and coconut blossom syrup, fragrant with cardamom and finished with a silky tahini icing.

Ingredients

  • 100ml coconut blossom syrup or date syrup

  • 50ml sunflower or coconut oil

  • 6 cardamom pods

  • 160g gluten-free plain flour

  • 80g teff flour

  • 1 tsp bicarbonate of soda

  • 1½ tsp baking powder

  • ½ tsp Himalayan pink salt

  • 1 tsp xanthan gum

  • 2 medium eggs

  • 125ml dairy-free milk

  • 50ml tahini

  • 180g dates, chopped

  • For the icing: 35g tahini, 20ml coconut blossom syrup, 1 tsp sesame seeds to garnish

Preparation

Step 1


Preheat the oven to 150°C / 130°C fan / gas 2.


Step 2


Line a 23cm x 13cm loaf tin with baking parchment.


Step 3


Crush the cardamom pods in a mortar, discarding the husks.


Step 4


Put the flours in a bowl with the bicarbonate of soda, baking powder, salt and xanthan gum, add the cardamom seeds and mix together.


Step 5


Beat the eggs in a separate bowl, then stir in the milk, syrup, tahini and oil. Mix well, then stir in the chopped dates.


Step 6


Gradually add the flour mixture to the wet mixture, stirring until well combined. It is meant to be thick.


Step 7


Scrape the batter into the prepared tin and make sure the top is even.


Step 8


Bake in the oven for 40–45 minutes, until a knife inserted in the centre comes out clean.


Step 9


Turn out of the tin and leave to cool.


Step 10


To make the icing, mix the tahini and syrup together in a bowl with 2 tablespoons water and drizzle over the top of the loaf. Sprinkle with the sesame seeds.


Teff flour is a gluten-free ancient grain flour high in iron, calcium and resistant starch. Dates provide natural sweetness, fibre and potassium. Tahini is rich in calcium, healthy fats and plant protein. Cardamom is a warming, digestive spice with antioxidant and anti-inflammatory properties. Recipe by Natasha Corrett.

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