I’ve been making this pear, date and seed loaf since the kids were little. It’s great for lunch boxes, morning tea, cake stalls and picnics, as it transports well. The loaf is delicious toasted the next day with either cashew cream or butter smeared on top. Feel free to play around with different ingredients. The loaf works well with all sorts of dried fruits, and you can also substitute the seeds with nuts if you like. Use rice milk for a dairy-free version. The cashew cream is also made with rice milk, and you can find out how to make your own in the link to the cashew cream recipe: https://atamandastable.com.au/spelt-buttermilk…ith-cashew-cream/
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Pear, Date and Seed Loaf
- 1/2 cup rolled oats
- 300 mL milk substitute with rice milk for a dairy-free version
- 2 cups wholemeal self-raising flour
- 1 tsp baking powder
- 100 g dried dates, seeds removed, roughly chopped
- 75 g dried pears, roughly chopped
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 egg lightly beaten
- 3 tbsp pumpkin seeds, plus 1 extra tbsp for the top
- 3 tbsp sunflower seeds, plus 1 extra tbsp for the top
- Soak the rolled oats in the milk for 30 minutes.
- Preheat the oven to 180°C (160°C fan-forced).
- Grease a 21 cm x 10 cm loaf tin and line it with baking paper.
- Sift the flour, baking powder and cinnamon into a large mixing bowl and stir in all the remaining ingredients, mixing gently until all combined.
- Pour into the loaf tin, smooth the top with a spatula and sprinkle the remaining seeds on top.
- Bake for about 45 minutes until the loaf is cooked through when tested with a skewer.
- Cool in the tin for 10 minutes, then turn out onto a wire rack.
- Serve thick slices smeared with butter or cashew cream.