Date and Ginger Loaf

Dates are an excellent source of potassium, a nutrient vital for regulating the balance of water and acid in the blood.  Potassium also helps to transmit nerve impulses in the body, causing muscles to contract. Niacin, found in dates, is key in maintaining the health of all our cells because it assists with releasing energy from food. Dates can be purchased either fresh or dried.  Fresh dates can be stored in the refrigerator for two days, dried dates can be kept in an airtight container and should be used with in six months.

 

ingredients

Preparation
10
minutes
  • 1 1/4 cups chopped dates
  • 1 cup water
  • 2 tablespoons margarine
  • 1/2 cup sugar
  • 1/3 cup finely chopped crystallised ginger
  • 1 egg, lightly beaten
  • 3/4  cup soy flour
  • 2/3 cup plain flour
  • 2 teaspoons baking powder

how to

Cooking
50
minutes
  1. Place dates, water, margarine and sugar into a medium saucepan. Bring to boil over medium heat and boil gently for 2 minutes (or cover and microwave on HIGH (100%) for 4 minutes).
  2. Add ginger. Cool.
  3. Stir through beaten egg.
  4. Sift flours and baking powder into date mixture and mix well.
  5. Spoon mixture into a lightly greased and lined 12cm x 21cm loaf tin.
  6. Bake in a moderate oven, 180C, for 50 minutes. Cool before slicing.

per serve

Serves
14 slices
people

    680 Kilojoules (165 Cal), Protein 4 g, Fat 5 g,  Carbohydrate 28 g,  Sodium 80 mg, Calcium 90 mg,  Iron 1.1 mg, Fibre 3 g, Estimated Isoflavones 15 mg.

     

     

Date and Ginger Loaf
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