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–+ servings

Sticky Walnut Loaf

Dessert
This sticky date and walnut loaf is the perfect dessert or snack to enjoy over the festive period. The medjool dates give it a gorgeous caramel flavour while the spices add a warming touch to the cake.
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Calories260kcal
Carbs25g
Protein6g
Fats15g
For Intensive Exercise
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Performance Benefits

Each serving contains 25g of carbohydrates making it a great option for days of higher activity exercise. Our primary source of energy for moderate-high intensity exercise is carbohydrates and insufficient intakes of carbohydrates can have negative effects on our performance, recovery as well as other markers of health such as immune system and hormone regulation.
Health Benefits

Walnuts are a great source of Omega 3 fatty acids which are been shown to have anti-inflammatory and antioxidant effects in the body and support heart health, brain function and hormone regulation.
Expert Tips

If you notice that the loaf is browning too quickly, remove it from the oven, cover it with tinfoil and place it back in the oven for the remaining time.
Serve toasted with a dollop of Greek yoghurt for a great pre workout snack.
This recipe would make for a great dessert on Christmas day or any gathering over the festive period. It could be served up warm with frozen yoghurt or ice cream.

Equipment

  • Small pot
  • Food processor
  • Small bowl
  • Greaseproof paper
  • Loaf tin
  • Oven

Ingredients

  • 100 g Medjool dates
  • 100 ml Water
  • 1 tbsp Molasses
  • 1 tsp Baking soda
  • 1 tsp. Cinnamon (ground)
  • ½ tsp. Nutmeg (ground)
  • 1 tsp Ginger (ground)
  • 1 tsp Vanilla extract
  • 80 g Coconut oil (solid weight)
  • 3 Free-range egg
  • 150 g Oats
  • 1 tbsp Honey
  • 200 g Greek yoghurt (10% fat works well)

Glaze

  • 2 tbsp Honey
  • ½ tsp Sea salt
  • 30 g Walnuts
10 Servings

Instructions

  • Preheat the oven to 180°C.
  • Line a loaf tin with parchment paper.
  • Place the dates in a pot with 100ml water, add the molasses, cinnamon, nutmeg, ginger and vanilla extract. Turn up the heat and bring to a simmer. Allow to simmer for 5 minutes before removing from the heat.
  • Add the coconut oil to the dates, mix well until melted and leave to cool.
  • Meanwhile, blitz the oats in a food processor until flour like. Remove from the food processor and set aside.
  • Wipe out the food processor to remove the flour. Add the eggs and blitz for 3 minutes until fluffy.
  • Add the yoghurt, honey and oats to the food processor and blitz for 1 minute.
  • Next add the date mixture (only when cool enough to do so to avoid the egg scrambling).
  • Pour the mixture into the lined baking tray.
  • Place in the preheated oven and cook for 35 minutes.
  • Mix the walnuts, honey and sea salt together in a small bowl.
  • Remove the loaf from the oven, spread the walnuts and honey out on top before placing back in the oven for a further 10 minutes.
  • Remove from the oven and leave to sit for at least 15 minutes before cutting.

Nutrition

Serving: 1ServingCalories: 260kcalCarbohydrates: 25gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 47mgPotassium: 168mgFiber: 2gSugar: 13gVitamin A: 22ugCalcium: 45mgIron: 1.5mg
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