It’s another day to bake some sweet again… I will put on some weight I’m afraid….
But this loaf is very-very moist and delicious, and it’s totally egg-free. So if someone had egg-allergy it’s more than perfect loaf to bake.  I could have eaten almost the half of that, so I just waited for the moment of the perfect shot to get a piece of this….
I love it!

Ingredients:

175 gr date (pitted, roughly chopped)
200 ml boiling water
2 tbsp golden syrup
1 teaspoon bicarbonate of soda 
200 gr plain flour
60 gr rolled oats
125 gr pecan (roughly chopped)
80 gr light brown sugar
1 tbsp natural greek yogurt

butter to serve

loaf tin is 20 cm X 10 cm 

1. Preheat oven to 180 C. Place a baking sheet into tin and cover it carefully.
2. Place date into a heatproof bowl and pour over boiling water and golden syrup. Stir well and set aside.
3. Mix flour, bicarbonate of soda, oats, pecans in a bowl. Add the date mixture and stir roughly. 
4. Add yogurt and try to come together carefully, but please don’t overmix the batter as during baking it won’t rise and remain flat. 
5. Spoon mixture into tin and bake for 35-40 minutes or until a skewer comes out clean. 
6. Remove from oven and leave cool for a few minutes. 
7. Place on a wire rack and then slice until warm, serve with butter and marmalade.