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High Protein Apple and Date Loaf

Content by: 180 Nutrition

Stu: Our good friends Emma and Rob in NZ live by the mantra ‘Eat natural, unprocessed food, do what you love and your body will take care of itself’. Em’s a whiz in the kitchen and has shared this awesome recipe that will go down well with the whole family.

Over to Emma…

Emma: We have four children, they have always loved raisin bread so when we undertook a primal diet there were some very disappointed children in the household when they realised raisin bread was no longer on the menu. The High Protein Apple and Date Loaf is a result of trying to find something the children would eat and therefore something to put in lunch boxes!

Ingredients:

  • 1 cup almond flour
  • 1/2 cup buckwheat flour (or just use almond flour, buckwheat helps to bind the loaf better = easier to cut)
  • 1/2 180 Natural Protein Superfood (Coconut)
  • 1/4 cup ground flaxseeds
  • 1 tbs ground cinnamon
  • 1 tsp mixed spice
  • 3 tsp baking powder
  • 1/8 tsp Stevia (optional)
  • 1/4 cup finely chopped dates
  • 1 peeled and finely diced apple
  • 1 cup unsweetened apple sauce
  • 60g melted butter or coconut oil
  • 5 eggs

Method:

  1. Put the dry ingredients, dates and chopped apple in a bowl and mix.
  2. In another bowl beat eggs until light and fluffy, fold in apple sauce and butter.
  3. Pour egg mixture into dry ingredients and fold until just mixed.
  4. Spoon into 14 x 23cm lined loaf tin and bake 160c for 40-45 mins, or until an inserted skewer comes out clean.

Serve buttered or with a generous helping of almond butter. Also very nice with some avocado and tomato.

Find more healthy recipes here

180 Nutrition

This article was curated by 180 Nutrition who were founded in March 2010 with the goal to offer the very best in natural health supplements and resources. The passionate team are aligned with leading health and wellness professionals including nutritionists, naturopaths, functional medicine and exercise specialists. They regularly connect with... Read More
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