Once again my appetite has increased. Apparently this happens at the 23 week mark as the baby goes through a big growth spurt. I’m wanting to snack all the time so I’m needing to make healthy snacks that are filling and nutritious and this is honestly one of the best things I’ve made!
1 tbsp coconut palm sugar
1/4 cup water
1 and 1/2 cups buckwheat flour
1/3 cup pecans
8 medjool dates
1/3 cup raisins
1/3 cup almond milk
1/4 cup maple syrup
1 tsp cinnamon
For the glaze:
2 tbsp almond butter
2 tbsp almond milk
Pinch Himalayan salt
Preheat the oven to 180 / gas mark 6 and prepare a silicone loaf tin by cutting enough baking paper to cover just the bottom then grease the whole thing with vegan margarine.
Prepare homemade applesauce by putting the apples with the water and sugar in a saucepan and cook until soft. When soft, mash the apples into a puree and add to a large bowl. Leave to cool for 10 minutes.
Chop the dates into small pieces and add these to the bowl, then put the pecans into a pestle and mortar and bash until chopped but not crushed into a meal, add to the bowl.
Add the rest of the ingredients to the bowl and mix thoroughly.
Once mixed, pour into the loaf tin and bake for 20-30 minutes depending on your oven. It should come out the oven as soon as the fork comes out of the cake clean, you don’t want to over bake it.
Leave to cool on a wire rack for 10 minutes before turning out onto a plate.
Make the glaze by mixing all the ingredients then spreading it over the top, If there is any left you can use this to spread on each slice as a spread.
Serve hot out the oven or once cooled.