Rye & Dates Scones Loaf

The Wonder That Is Rye

Putting this Rye & Dates Scones Loaf together made me happy. A real moment as this one is really good. This is not really a scone, but a Rye & Dates Loaf. Although my editors here in Bali thought it was. Cute they are. Anyhoo moving right along…

I do not often use rye, which makes me a little annoyed with myself, as rye is a beautiful grain and when you grind to make the flour, it’s quite delicious – with that nutty, earthy flavour and it is light which makes it perfect for this hearty loaf. But note to those baking gluten-free – although its presence might be minimal, rye flour does contain gluten.

This recipe is so easy to make because there is no kneading required. The way you put this together is different from what you do with a normal loaf of bread as I used a KNIFE to mix it – you read that right – and the reason behind this is so I don’t smash around the mix with my hands or a wooden spoon as doing this will activate the gluten which in turn will make it tough. The key is to very gently mix it home for it to be light as possible.

Unlike your usual loaf, this Rye & Dates Loaf will not rise as it does not have yeast. What you will get is a nice, dense loaf, that is light and absolutely delicious. Also, adding coconut yogurt – yep! Coconut yogurt is the best thing to replace dairy cream, so light and tangy – and maple syrup, just makes it sublime!

A Few 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 did I use both? I ran out of Medjool and had a ton of dried ones on my shelf so I mixed them up.
  • Allow it to cool before you cut it up, though it is nice when warm.
  • The maple syrup and coconut yogurt are a MUST, drizzle when you go to have a slice.
  • Look out ’cause it’s moreish!
Rye & Dates Scones Loaf

Rye & Dates Scones Loaf Recipe!

~INGREDIENTS~

 

  • 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
  • A pinch of salt
  • A dash of #GRATITUDE

~METHOD~

Pre-heat 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 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.

***

Makes: 1 loaf
Prep time: 10 mins
Baking time: 25 mins
Freezer-friendly: NO

C, RSF, DF, V

 

 

I hope you’re doing well, I am doing great here in Bali, super happy with my life and career.

But I 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. Let me know how this Rye & Dates Scones Loaf turned out for you. Go to my YouTube channel and get in the comments section. I have a lot of amazing recipes in my blog if you haven’t seen ’em yet.

 

With love from my kitchen to yours,

Chef Cynthia Louise xx


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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