I love to snack on raw sunflower seeds, and not just in an I-heart-Mulder way (although who doesn’t?), but had never really used the chewy, moreish seeds in baking before, turning first to walnuts and almonds as my go-to crunch and protein providers.
Featured here in a chewy, barely sweetened, date-studded loaf, they add their toothsome texture and nutritional generosity to great effect.
Gently seasoned with ground cinnamon and ginger, flecked with tea-soaked dates and natural almond meal, shaped into a rustic and deeply furrowed loaf, this teatime or breakfast treat is packed with goodness and wholesome plenty.
Chewy Date Loaf
2 C Wholemeal self-raising flour
1 C White (unbleached) self-raising flour
1 C almond meal
1 T baking powder
1 T cinnamon
1 t ground ginger
1/2 C raw sunflower seeds
1/2 C walnuts
1 C dried dates
1 C black tea
1 C soy milk
1/2 C raw sugar
1/2 C canola oil
1 t vanilla
Preheat oven to 200 C. Lightly grease two small loaf tins.
In small bowl, soak dates in tea.
In large bowl, combine flours, almond meal, baking powder, salt, spices, seeds and nuts.
To tea mixture, add soy milk, sugar, oil and vanilla. Stir to combine.
Fold wet ingredients into dry, mixing until just combined.
Pour batter evenly into loaf tins and bake for 30-40 minutes, or until cooked in centre. Allow to sit for 5 minutes in tin, then turn onto wire rack to finish cooling. Makes two loaves.