Name: Wholemeal date loaf
Cook time: 80 min
Total time: 80 min
Yield: 14
Ingredients: 1 cup (170g) seeded dates, halved; 2 tablespoon boiling water; 1/2 teaspoon bicarbonate of soda; 60 gram low-fat dairy-free spread; 2 teaspoon finely grated lemon rind; 3/4 cup firmly packed brown sugar; 200 gram low-fat cottage cheese; 2 eggs; 2 cup wholemeal self-raising flour; 2 tablespoon wheat germ

Wholemeal date loaf

This date loaf comes out tremendously moist and is great served fresh with melted butter, but also keeps nicely for a rainy day.

Serves 14

Cook

1H 20M

Ingredients

1 cup (170g) seeded dates, halved

2 tablespoon boiling water

1/2 teaspoon bicarbonate of soda

60 gram low-fat dairy-free spread

2 teaspoon finely grated lemon rind

3/4 cup firmly packed brown sugar

200 gram low-fat cottage cheese

2 eggs

2 cup wholemeal self-raising flour

2 tablespoon wheat germ

Method

1.Preheat oven to moderately slow. Grease 14cm x 21cm loaf pan; line base and two long sides with baking paper, extending paper 5cm above edges of pan.

2.Combine dates, the water and bicarbonate of soda in small bowl, cover; stand 5 minutes.

3.Using electric mixer, beat spread, rind and sugar in small bowl until light and fluffy. Add cheese; beat until smooth. Add eggs, one at a time; beat until combined.

4.Stir in flour, wheat germ and date mixture; pour into prepared pan.

5.Bake, uncovered, in moderately slow oven about 1 hour. Stand 10 minutes; turn onto wire rack to cool.

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