Coffee, Date & Nut Bread

• Spiced date & nut bread with a wonderful intense coffee flavour & aroma.
• Delicious rich cake with a sweet frosting and a lovely roasted nut crunch.
• Free from dairy & gluten.

Organic Broken Walnuts (500g) - Sussex WholeFoods

0.75 cup walnuts

Organic Unblanched Almonds (1kg) - Sussex WholeFoods

0.75 cup almonds

Chopped Dates 500g (Healthy Supplies)

2 cups chopped dates

Barista Oat Drink 1 Litre (Oatly)

0.5 cup oat drink

Rich Roast Everyday Instant Coffee, Organic 100g (Clipper)

2.5 tsp instant coffee

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

1 tsp baking soda

Dove's Farm Gluten Free Self-Raising White Flour 1kg

1.5 cup self raising gluten-free flour

Organic Ceylon Cinnamon Powder (100g) - Sussex Wholefoods

1 tsp cinnamon

Ground Nutmeg 20g, Organic (Just Natural Herbs)

0.25 tsp nutmeg

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

0.5cup + 3tbsp cup coconut oil

Organic Coconut Sugar (1kg) - Sussex Wholefoods

0.5 cup coconut sugar

Icing Sugar Alternative, 400g (Sukrin)

1cup icing sugar

Orgran No Egg 200g - Natural Egg Replacer

2tsp egg replacer

Vanilla Paste 100ml (Little Pod)

1tbsp + 1tsp vanilla extract

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1/4 tsp salt

Other Ingredients

• 0.5 cup + 2 tbsp. hot water.
• 60ml cold water.

Method

1. Preheat the oven to 180°C.
2. Chop almonds into small pieces, mix with walnuts and toast for around 5 minutes.
3. Mix 2tsp egg replacer with 60ml cold water and set aside.
4. Mix 2tsp instant coffee with 0.5 cup hot water, 0.5 cup oat drink, a pinch of salt and 1tbsp vanilla extract.
5. Mix flour with spices, coconut sugar and baking powder.
6. Melt the 1/2 cup coconut oil and add it to the coffee, vanilla & salt mix. Mix well.
7. Using a hand mixer, mix flour and wet ingredients together.
8. Add dates and 1/2 cup of toasted nuts. Mix well using a spoon. Pour the cake mix into the baking dish.
9. Place in the oven and bake for an hour or until the toothpick inserted near the centre comes out dry.
10. To make the glaze, combine 2tbsp of hot water with 1/2 tsp instant coffee, 1cup icing sugar, 3tbsp of melted coconut oil and 1tsp vanilla extract and whisk until smooth. If it’s too thick, add 1/2 tsp of hot water at a time and whisk until you reach desired consistency.
11. Drizzle the glaze over the cooled cake and sprinkle with remaining nuts. Let cool, cut and enjoy!