Name: Dates and Nuts Loaf recipe by Poornima Hegde at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: Dates (Separated) 1 and 1/2 cup; Nuts (Almonds cashews or any of your choice) and raisins; Wheat Flour or plain flour 1 and 1/2 cup; Baking Soda 1/2 tsp; A pinch of salt; Vanilla essence 1 tsp; Olive oil/sunflower oil 2 tbsp; Dates (Separated) 1 and 1/2 cup; Nuts (Almonds cashews or any of your choice) and raisins; Wheat Flour or plain flour 1 and 1/2 cup; Baking powder 1 tsp; Baking Soda 1/2 tsp; A pinch of salt; Vanilla essence 1 tsp; Olive oil/sunflower oil 2 tbsp

ABOUT Dates and Nuts Loaf RECIPE

This is a sin-free, egg-less and healthy pound cake recipe with no added sugar or butter, yet it tastes divine and delicious. A perfect dessert or snack for diabetic people as an occasional treat!

Ingredients Serving: 10

Dates (Separated) 1 and 1/2 cup
Nuts (Almonds cashews or any of your choice) and raisins
Wheat Flour or plain flour 1 and 1/2 cup
Baking Soda 1/2 tsp
A pinch of salt
Vanilla essence 1 tsp
Olive oil/sunflower oil 2 tbsp
Dates (Separated) 1 and 1/2 cup
Nuts (Almonds cashews or any of your choice) and raisins
Wheat Flour or plain flour 1 and 1/2 cup
Baking powder 1 tsp
Baking Soda 1/2 tsp
A pinch of salt
Vanilla essence 1 tsp
Olive oil/sunflower oil 2 tbsp

Instructions

Deseed 1/2 cup of dates and chop them to pieces. (You can just make pieces out of dates using your hands if the dates are soft.) Also chop the almonds, cashews and other nuts if you are adding them.
Combine the chopped dates, nuts and raisins. Sprinkle a teaspoon of flour and mix to coat them in the flour.
Sieve together the wheat flour, baking powder, baking soda/fruit salt and salt.
For the puree, deseed and soak 1 cup of dates in water for about 20 minutes. Blend it with vanilla essence and oil to make a fine puree.
Add the dates puree to the flour mixture and give a good mix. Add the chopped dates,nuts and raisins and combine well.
Preheat the oven to 180 degrees celsius. Pour the batter into the greased cake pan.
Bake for 45 minutes to 1 hour or till an inserted toothpick comes out clean. Once baked, keep the pan out and let it cool for a while
Run a knife along the side of the cake pan to loosen and flip the cake on a plate. Let the cake cool completely to cut into slices and serve.

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