Nageze

serves 16 I prep time = 10 minutes I cooking = 40 minutes  

 Ingredients:  

  • 2 cups Medjool dates, pitted and roughly chopped 
  • 1 ½ cups boiling water  
  • 1 cup pecans, roughly chopped (anti-inflammatory ingredient)  
  • 2 teaspoons vanilla bean paste
  • ¾ cup Extra Virgin Olive Oil (anti-inflammatory ingredient)  
  • 1 teaspoon bi-carb soda  
  • 2 cups wholemeal self-raising flour 
  • 2 teaspoons cinnamon (anti-inflammatory ingredient) 
  • 3 eggs 
  • ½ cup brown sugar 
  • 1 cup coconut milk ½ cup pure maple syrup  

Method:   

  1. Preheat oven to 180°C (160°C fan-forced).  
  2. Place the dates, boiling water and bi-carb soda in a medium bowl and set aside for 5 minutes.  
  3. Add the date mixture, olive oil, brown sugar, vanilla bean paste and eggs in a food processor. Process until well combined. Pour mixture into a large bowl. Sift the flour and cinnamon over the date mixture, add the pecans and fold until just combined. 
  4. Pour mixture into a greased 20cm round cake pan. Bake for 35 - 40 minutes or until cooked when tested with a skewer.  
  5. To make the sauce, add maple syrup and coconut milk in a medium saucepan over high heat. Bring to the boil, reduce heat to medium-low, stirring occasionally for 5 - 10 minutes or until thickened. Drizzle over the pudding to serve. 

 

Nutritional Information  

per serve  

Energy  

1310 kJ  

(312 cal)  

 

Total Fat  

15g  

Saturated Fat  

 2g 

Carbohydrate  

 41g 

Sugar  

 28g 

Fibre  

 3g 

Sodium  

105mg 

Protein  

 4g  

 

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