Fennel, date and nut bread

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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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6

1h 15min

Preparation 25min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Breakfast Brunch Snack Supper Baking BBQ Birthday Everyday Holiday Picnic Bread Easy Non-dairy Vegetarian

Recipe's preparation

Nut paste

Place a jug onto the mixing bowl lid and weigh macadamia oil into it, then set aside.

Place 250 g of the almonds into mixing bowl and mill 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.

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.

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.

Transfer into a sealable storage jar or container and set aside. Clean and dry mixing bowl.

Bread

Preheat oven to 150°C. Grease and line a loaf tin (18 x 7 x 6 cm) with baking paper and set aside.

Place dates, figs and fennel seeds into mixing bowl and chop 15 sec/speed 8.

Add eggs, bicarbonate of soda, vinegar and 370 g of the reserved nut paste into mixing bowl and blend 10 sec/speed 5.

Transfer mixture into prepared tin and sprinkle with slivered almonds (optional).

Bake for 40-50 minutes (150°C), or until a wooden skewer inserted into the centre of the loaf comes out clean.

Allow to cool in tin, then transfer onto a wire rack to cool completely before serving.

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Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.