Carob Chai Date and Walnut Loaf

This date and walnut loaf is one of my earliest creations that I first made and posted back in 2017. I decided to make it again this weekend to share with friends and it’s still just as scrumptious as I remember it! Soaking the dates in hot chai tea and adding malty, sweet carob powder creates a delicious twist on the original. I have used Prana Chai as it is the best chai tea I have found. If you do not have chai tea, simply add chai spices to the pan, such as cinnamon, ginger, cloves and cardamom, as well as sea salt and honey. You will find carob powder available in health food stores. This loaf is high in protein and healthy fat from the almond meal, walnuts and eggs and only uses dates and a tiny bit of honey for sweetness. This loaf is delicious on its own or topped with organic butter/nut butter for a healthy snack or dessert and it goes perfectly with a cup of chai tea!

1 cup filtered water

1 heaped tbsp. Prana Chai Tea

1 cup dried dates, roughly chopped

1 cup brown rice flour

1 cup almond meal

¼ cup carob powder

Sea salt

1 tsp. baking powder

2 free-range eggs

¼ cup coconut oil, melted

2 tbsps. raw honey

1 tbsp. apple cider vinegar

1 cup walnuts, roughly chopped

Extra chopped walnuts and chopped dates to sprinkle on top.

1. Preheat the oven to 180 degrees celsius and line a loaf tin with baking paper.

2. Place water and chai tea in a small saucepan over medium heat and bring to a gentle boil. Turn off heat and allow to infuse for 5 minutes.

3. Meanwhile, roughly chop the dates.

4. Strain the tea and return it to the pan while still hot. Add the dates and cover with a lid. Allow to soak for 10-15 minutes.

5. Meanwhile, place the walnuts on a small baking tray and place in the oven to toast lightly (about 5-10 minutes).

6. Add the dry ingredients to a large mixing bowl: almond meal, brown rice flour, sea salt, carob powder and baking powder.

7. In a separate, smaller bowl, whisk the eggs, coconut oil, honey and apple cider vinegar. Add to dry mixture and stir to combine.

8. Add the soaked dates and the chai tea (that they’ve been soaking in), as well as the toasted walnuts. Stir again.

9. Pour into a lined loaf tin and top with a few extra chopped dates and walnuts.

10. Bake for 45 minutes or until it bounces back when pressed in the centre. Cover with foil in the last 15 minutes or so if it is browning too much on top.

11. Remove from the oven and allow to cool in the tin for 15 minutes before slicing, buttering and devouring. This loaf is delicious fresh or toasted. Enjoy!