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Delicious and refined sugar free super food breakfast cake.

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  • 1 Earl Grey teabag
  • 50 g dried dates
  • 50 g hazelnuts
  • 150 g wholemeal self-raising flour
  • 50 g rye flour
  • 1 tsp level baking powder or 3 if using plain wholemeal flour
  • 2 large ripe bananas
  • 2 large eggs
  • 50 ml maple syrup
  • 4 tbsp olive oil
  • pinch of salt


  1. Pre-heat oven to 180C / 350F.
  2. Line a 1.5L loaf tin with baking parchment.
  3. Make a cup of Earl Grey tea with 100ml of boiling water and let brew for 3 minutes.
  4. In a food processor pulverise the destoned dates, hazelnuts, flours, baking powder and a pinch of sea salt until you have a fine sandy texture.
  5. Add the peeled bananas, eggs, maple syrup, oil and Earl Grey tea and process again until all well combined.
  6. Tip the mixture into the prepared loaf tin and bake for 50-55 minutes or until risen and golden and when an inserted skewer comes out clean.
  7. Cool for 5 minutes in the tin before lifting out an allowing to cool on a wire rack.
  8. Serve as it is or toast in the morning for breakfast topped with nut butter of your choice, plain yoghurt and fresh or stewed fruits.
  9. Store the loaf in an airtight container and it will keep for 2 to 3 days, or slice into portions and put into the freezer and get out as needed in the morning and pop into the toaster before enjoying with your favourite topping.

Added by: Ana Ferreira

Tags: Bread fruit

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