Dates have been high on my priority list since my trip to Morocco late last year. I just cannot stop eating them! They have been extremely useful in my efforts to cut down on cookies, cakes and, and , and. Although I have always loved them, I have never quite appreciated the true nature of this dried fruit. Besides being a good source of fiber, dates are very rich in vitamin A1, C, B1, B2 and B3, they contain high levels of potassium, magnesium, copper and manganese. Furthermore, they have have supposedly nearly 20 type of amino acids to assist along with the digestive process. So, it is something I can really enjoy and know that I am doing something good for my body at the same time!

I truly love the medjool dates most. They are rightly known as the “King of Dates” and are clearly are superior in terms of their size, and the moist chewiness on texture. I sometimes taste a caramel flavour oozing out of the plump dates….

A few Sundays ago, when feeling the need for a luscious cake, I realised that I no eggs in the refrigerator ( I had used up 12 eggs the night before making countless chocolate chip cookies), no dairy, and less than a 1/2 cup of brown sugar. I did, however, have loads of dates, almond milk, and a bit of whole wheat flour so I decided to try a recipe a friend of mine gave me some time ago for a date loaf:

The result was a remarkably moist and tender-crumbed cake with a luscious-ly dark, warm, juicy, soft date-caramel flavoured crust, if I can even call it that. You will truly enjoy this and is easy as 1,2,3.