For 4 mini loaves, you will need:
2 cups ground almonds
1/2 cup coconut flour
1/2 teaspoon sea salt
1tbsp ground ginger
1 tsp baking soda
1 cup pitted dates (Medjool best for a soft, moist texture, but any will work)
8 large eggs
1 cup pecan nuts
1 ripe banana
1/2 cup cider vinegar (or white wine vinegar if no cider in the house!)
Blend the dry ingredients in a food processor, then add the dates & roughly broken up banana. Blitz until they are well and truly chopped and mixed in.
Pulse in the eggs and vinegar.
Briefly pulse in the pecans so they are chopped coarsely.
Line 4 mini loaf tins, or one large loaf tin.
Bake at 170 degrees for 30 minutes. Leave in the pan for an hour to cool before removing.
If using a large loaf tin, increase the cooking time significantly……use a skewer to test after about 40-45 minutes. When it comes out clean, you’re good to go.
Eat plain, or smeared with butter. And a cup of tea. Nom.
I have a bag of dried sour cherries in my cupboard and I might try this recipe again with those instead of dates next time. Variety is the spice of life after all!!