Prep time: 20 mins
Cooking time: 45 mins
Serves: 1 loaf (approx. 8-10)
Ingredients
Date Filling
—2 cups dried dates (approx 220g)
—Boiling water
—1/2 tsp bi carb
—4 tbsp maple syrup
Dough
—350g self raising flour, + extra for dusting
—220g natural yoghurt
—1 tsp cinnamon
—1/4 tsp baking powder
Caramel Sauce
— cashew butter
— Maple syrup
Method
Date Filling
- Preheat the oven to 170°C and line a loaf tin with baking paper.
- Place the dates and bicarbonate of soda in a bowl and cover with boiling water. Allow to soak for 10 minutes, until softened.
- Blend the softened dates with approximately ⅓ cup of the soaking liquid and the maple syrup until a smooth purée forms. Set aside.
Dough
4. In a large bowl, combine the self-raising flour, yoghurt, cinnamon and baking powder. Mix until a soft dough forms.
- Transfer to a lightly floured surface and knead briefly until smooth and cohesive.6. Roll the dough into a long rectangle, approximately 35 x 17 cm, with the shorter edge closest to you.
- Spread a thick, even layer of the date filling over the surface. Starting from the edge nearest to you, roll the dough away from you into a tight log.
- Using a serrated knife, slice the log in half lengthways to expose the filling. Twist the two halves together to form a braid.
- Transfer the braided dough into the prepared loaf tin.
- Bake for 30-40 minutes, or until risen and golden brown. Allow to cool before removing from the tin and slicing.
Caramel Sauce
11. Stir together cashew butter and maple syrup until smooth and drizzle over slices to serve.
