Here in Aotearoa/New Zealand there is a cook book that never ages. Founded in 1879, our mothers, grandmothers and great-grandmothers have possibly had copies. It’s called the Edmond’s cookbook and I’ve had various copies over the years. Some get thrown out because the pages bear the marks of spilt flour and baking mix, making the recipes hard to read. Other copies have been packed into the kids bags when they have left to go to university. But I always have a copy in my cupboard and find that time and time again, I return to delicious, reliable recipes that have truly stood the test of time.
One of these is the Date and Walnut Loaf.
With the long January holiday season underway down in this part of the world, there are always visitors that arrive unexpectedly or family who have been very active, hiking, biking, or kayaking and swimming and sailing and who arrive home hungry. That’s why I have slices of this Date and Walnut Loaf in my freezer.
There are so many recipe books available to us these days, but I find that many of these are not so suitable for women in their menopause transition. Afterall, we need simple food that our gut recognises and we need certain nutrients that help to reduce our symptoms and improve our cardiac health with age.
Walnuts and dates provide valuable nutrients such as magnesium, potassium and fibre and I talk about these foods in my programmes. With an emphasis on reducing or removing white sugar, I’ve altered the amount in this recipe. I’ve also chosen to make a gluten-free loaf and used a gluten-free baking mix. To add dry mixture that is a bit healthier and higher in protein, I’ve also adapted the recipe to add in ½ cup of LSA (ground Linseed, Sunflower and Almonds). 100 grams of LSA yields 20 grams of protein.
To make the recipe more MyMT™ compatible, I also only used ¼ cup of organic sugar but sweetened the recipe with ¼ cup of a good quality Canadian maple syrup and ½ cup of orange juice as well as organic raisins.
I hope you enjoy making this (adapted) Edmonds Cookbook Date and Walnut Loaf.
DATE AND BANANA LOAF … with some slight adaptations
1 cup chopped dates
1 cup boiling water
1 tsp baking soda (dissolved in 1 tablespoon of boiling water)
1 tbsp butter
½ cup brown sugar
2 tbsp maple syrup
½ an orange juiced
1 egg beaten
1 cup chopped walnuts
¼ tsp vanilla essence
2 cups of GF flour or GF Baking Mix
½ cup of ground LSA (Linseed, Sunflower, Almond mix).
[1 tsp GF baking powder – omit this if you have bought GF Baking Mix]
Chop the dates up into small pieces and place in a jug with the boiling water to soak for around 15-20 minutes. I also add a handful of organic raisins.
Melt the butter and mix in the sugar in a baking bowl. Beat this with the egg. Add the maple syrup, vanilla essence and orange juice and mix together. Add the date mixture to this and the dissolved baking soda.
Slowly add the flour and LSA mixture and stir this into the other ingredients. If you are adding baking powder, then you can add this now, unless you are using a flour that already has baking powder added.
The mixture should be moist and at cake consistency, so add a bit more flour if you need to. Pour mixture into a greased and lined 22cm loaf tin. Bake at 180C or 356F for about 45 minutes or until the loaf springs back when lightly touched.
Leave in tin for 10 minutes before removing. Enjoy.
Don’t forget that for those of you who join me on the MyMT™ Transform Me programme throughout the month of January on my annual sale, you also get optional bonus modules on joint health, gut health, intermittent fasting and heart health. As well, there is my beautiful Food Guide and Recipe Book with over 100 recipes sourced from around the world and which meet my criteria for helping our weight loss and symptom reduction.