Recipe for Date and Pecan Loaf 
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Yield:
12 servings
Ingredients:
Amount Ingredient
125 gm Stoned dates, roughly chopped (4oz)
200 ml Soya milk, (7floz)
3 tbl Black treacle
50 gm Solid vegetable oil, (2oz)
375 gm Wholemeal plain flour, (12oz)
1/2 tsp Baking powder
1/2 tsp Salt
1/2 tsp Bicarbonate of soda
75 gm Dark soft brown sugar, (3oz)
75 gm Pecan nut halves, (3oz)
Instructions:
Instructions: Preheat the oven to 170 C, 325 F, Gas Mark 3.

Grease and flour a 1kg (2lb) loaf tin.

Place dates, milk, black treacle and fat in a saucepan and heat gently until melted.

Sift the dry ingredients together and stir in the sugar. Roughly chop 50g

(2oz) of the pecan nuts, reserving the remainder.

Add to the flour with the melted mixture and mix well until thick and smooth.

Spoon into the loaf tin, arrange the reserved pecan halves on top and bake in the preheated oven on the middle shelf for 1 hour, until a skewer when inserted into the centre, comes out clean.

Brush with the honey immediately and leave to cool in the tin.

NOTES : A traditional vegan date and pecan loaf.Ideal for a snack.

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