Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Moist, nutty, and full of natural sweetness...
This tahini & pistachio loaf is made with dates for a wholesome twist and topped with a dreamy tahini glaze.
Perfect for springtime snacking or a healthy-ish Easter bake.
Serves: 8
Prep Time: 15 mins
Bake Time: 35–40 mins
Ingredients
- 200g Medjool dates, pitted
- 100ml boiling water
- 3 tbsp tahini
- 60ml melted coconut oil
- 1 tsp vanilla extract
- 100ml plant milk
- 100g plain flour
- 60g ground pistachios
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
For the glaze:
- 2 tbsp tahini
- 2 tbsp maple syrup
- Chopped pistachios, to decorate
Method:
- Soak the dates in boiling water for 5 minutes, then blend into a smooth paste with the water.
- Preheat the oven to 180°C (160°C fan) and line a loaf tin.
- In a bowl, whisk together the date paste, tahini, coconut oil, vanilla, and milk.
- Stir in the flour, ground pistachios, baking powder, cinnamon, and salt.
- Pour into the prepared tin and bake for 35–40 minutes, or until a skewer comes out clean.
- Cool completely before drizzling with tahini maple glaze and topping with chopped pistachios.
