Good Afternoon friends! Happy Friday! How has you week been? Great I hope!
I have had a lovely and semi quiet week after a big weekend last weekend. My big girls (Miss 12 and Miss 10) and I drove to Figtree (near Wollongong) for the weekend for a Physie comp. I was a lot less emotional this weekend and thoroughly enjoyed the weekend away and spending some gorgeous quality time with my big girls. I love watching them do their thing on the Physie floor and they were thrilled to be presented with places again, 3rd for Miss 12 and 2nd for Miss 10. The excited reaction from Miss 10 when they called our her number and her little happy dance was the highlight of the weekend! Hubby had a fun time at home with the twins (Master and Miss 3 1/2) and they got to spend quality time together also. I was told by Miss 3 1/2 that they had a party! Turns out that Popcorn and a Movie with Daddy is a Party! Bless!
I have a beautiful recipe to share with you today that I first made a few weeks back … after a couple of ‘tweaks’ to get it right, I am so pleased to share it with you now. This loaf would be perfect for an afternoon or morning tea or if you wanted to be a little naughty you could serve it with bananas and custard or strawberries and ice-cream for a dessert! I hope you love it as much as we do!
Date and Brazil Nut Loaf
½ cup brazil nuts (80g)
10 medjool dates – seeds removed (160g)
2 eggs
1 cup brown rice flour (180g)
2 heaped tblspns rice malt syrup (60g)
½ whole orange – peel removed (55g)
¼ cup macadamia oil (40g)
½ tspn cinnamon
½ tspn nutmeg
½ cup roughly chopped walnuts – optional
Preheat oven to 180c and line a loaf tin with baking paper and set aside.
(my loaf tin is approx. 12cm x 22cm x 6cm)
Place the brazil nuts into a food processor and blitz on high until crumbs form (approx. 30 seconds)
TMX: Speed 8 / 5 seconds.
Add the dates to the brazil nuts and blitz again on high until combined (another 30 seconds)
TMX: Speed 8 / 5 seconds.
Add all the remaining ingredients (except for the walnuts) and blitz on medium – high until thoroughly combined (1-2 minutes). Scrape down the sides several times during this time.
TMX: Speed 6 / 20 seconds. Scrape down sides. Speed 6 / 10 seconds.
Pour mixture into the prepared tin and sprinkle with walnuts.
Bake in preheated oven for 40 minutes.
Allow to cool slightly before serving. Serve as is or spread with honey or butter.
Note: Rice Malt Syrup can be swapped for honey. Macadamia Oil can be swapped for oil of your choice.
I hope you all have a lovely weekend full of sunshine, love, laughter and great food!
Take Care of You,
Collette x
Date and Brazil Nut Loaf
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