Photo: Chef Cynthia Louise
Recipe for Rye and Dates Loaf by Chef Cynthia Louise
This is not really a scone. It's a wonderful Rye & Dates Loaf. I found this recipe to be super easy cause there was no kneading required. A few general tips here to remember. Make sure the coconut yogurt you're using is not sweetened or flavoured.
The dates I used were a mix of dried and medjool dates, why both? I ran out of medjool and had a ton of dried ones on my shelf so I mixed it up with both. Allow it to cool before you cut it up, though it is nice and warm. The maple and coconut yogurt is a MUST drizzle when you go to have a slice.
I hope you're doing well, I am doing great here in Bali, super happy with my life and career. I do miss my mum back in Oz and have not seen my son for over two years. It's been quite the journey not being able to jump on a plane when I want. Anyways, here's to your health and heart.
400g wholemeal rye flour
1 cup almond meal
1 tsp baking powder
150g medjool dates, ripped into pieces
1/3 cup coconut sugar
1 cup coconut yogurt
1 cup coconut milk
1 tbsp lemon juice
1 tsp baking soda
Preheat your oven to 200C.
Mix the rye flour, almond meal, baking powder, coconut sugar, and a pinch of salt.
Add dates into the dry mix and put aside.
In a separate bowl, mix the coconut milk, lemon juice, baking soda, and coconut yogurt. As you mix, it will bubble up a little and that’s what you want.
Using a knife, mix the dates and the dry ingredients.
Add the wet ingredients to the dry mix and continue to combine with a knife.
Line a baking tray with baking paper.
On a floured surface. gently bring the mix together and shape it to a long flat log.
Transfer it to the tray.
Pre-cut the loaf and sprinkle it with flour.
Bake the loaf for 20-25 mins, putting the tray in the upper part of your oven.
Once it's ready, let it cool down.
Serve with maple syrup or jam and coconut yogurt.