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Fennel, date and nut bread


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Ingredients

10 slice(s)

Nut paste

  • 55 g macadamia oil (see Tips)
  • 400 g raw almonds
  • 100 g pumpkin seeds
  • 100 g sunflower seeds
  • 60 g sesame seeds
  • 2 pinches sea salt, to taste
  • 1 tbsp caster sugar (optional)

Bread

  • oil, for greasing
  • 120 g medjool dates
  • 70 g dried figs, cut into halves
  • 1 tsp fennel seeds
  • 4 eggs
  • 1 tsp bicarbonate of soda
  • 1 tbsp apple cider vinegar
  • slivered almonds, for garnishing (optional)
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Recipe's preparation

    Nut paste
  1. Place a jug onto the mixing bowl lid and weigh macadamia oil into it, then set aside.
  2. Place 250 g of the almonds into mixing bowl and mill 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  3. Add pumpkin seed, sunflower seed, sesame seeds, sea salt, caster sugar (optional) and remaining 150 g almonds into mixing bowl and mix 40 sec/speed 8.
  4. Scrape down sides of mixing bowl with spatula and mix 1 min/speed 4, slowly pouring oil onto mixing bowl lid, letting it trickle into mixing bowl to emulsify until a paste consistency is achieved. Mix for a further 1 min/speed 8, with aid of spatula.
  5. Transfer into a sealable storage jar or container and set aside. Clean and dry mixing bowl.
  6. Bread
  7. Preheat oven to 150°C. Grease and line a loaf tin (18 x 7 x 6 cm) with baking paper and set aside.
  8. Place dates, figs and fennel seeds into mixing bowl and chop 15 sec/speed 8.
  9. Add eggs, bicarbonate of soda, vinegar and 370 g of the reserved nut paste into mixing bowl and blend 10 sec/speed 5.
  10. Transfer mixture into prepared tin and sprinkle with slivered almonds (optional).
  11. Bake for 40-50 minutes (150°C), or until a wooden skewer inserted into the centre of the loaf comes out clean.
  12. Allow to cool in tin, then transfer onto a wire rack to cool completely before serving.
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Accessories you need

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Tip

You can replace the macadamia oilo with grapeseed oil.
Leftover nut paste must be stored in the refrigerator for up to 2 weeks.
You can store this loaf in a sealable container for up to 3 days, or store in the freezer (wrapped in foil) for up to 2 months.
This recipe provides protein, calcium and zinc and other nutrients, such as vitamin E and essential fatty acids.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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