As many of you know I'm often trying out various healthy but exceptionally yummy recipes for my retreat days. I've been making a few bits recently as well for my Friday yoga and meditation students so they don't get too hungry after yoga whilst sitting in meditation! I was lucky enough that one of my wonderful students shared with me a recipe for Molly Cake so that I can make a vegan equivalent of my mum's tealoaf recipe. This recipe has no fat, no sugar and is also free of eggs and dairy. I thought some of you might like to try it too, so thank you Sue for sharing it with us:
Serves 8-10
Cooking Time: 50 minutes
Ingredients
250g stoned dates, roughly chopped
300ml water
85g plain flour
3tsp baking powder
1 tsp ground mixed spice
85g wholemeal flour
500g mixed dried fruit of your choice
50g ground almonds
80ml orange juice
Preheat the oven to 170C and line a 900g loaf tin with baking parchment. Put the dates and water in a pan and bring to the boil. Remove the pan from the heat and set aside. Sieve the plain flour, baking powder and mixed spice into a bowl. Add the wholemeal flour, mixed fruit and ground almonds and stir to combine. Stir in the wet date mixture and orange juice. Mix well.
Spoon into the loaf tin. Bake for 45-50 minutes, or until a skewer comes out clean. Turn out onto a wire rack and cool.