I experimented with a new idea for a topping for the sweet potato pie on Shabbos, and dd14 followed my instructions and did five times the recipe I gave her.  I was trying for something without any sweetener or flour.  Unfortunately, I didn’t think to tell her not to increase the salt more than double the recipe, so we ended up with a large amount of salty topping.

Since it was not only a large amount but also used expensive ingredients (almost nine cups of almond flour), I didn’t want it to go to waste (an important frugal guideline – don’t waste food!).  I created this new recipe as a way to put the topping to use, and it ended up being a hit.  We served it as a rich and nutty breakfast loaf  but I think you can serve it as a dessert if you add the higher amount of honey.  Because of the cost I’d suggest making it for a dessert; that’s what I’ll do in the future.  I’m giving you the proportions I used, and leaving it for you to size it down to scale. 🙂

Avivah’s Decadent Nut Cake

• 2 c. dates
• 2 1/2 c. water
• 5  T. coconut oil
• 8 3/4 c. almond flour
• 2 1/2 t. baking soda
• 2 1/2 t. baking powder
• 2 1/2 t. cinnamon
• 1 t. ginger
• 1 t. sea salt
• 8 eggs
• 1 1/3 c. yogurt
• 1/2 – 1 c. honey
• 2 t. vanilla

Blend the dates, water, and coconut oil.  Mix the eggs, honey, yogurt, and vanilla and stir into date mixture.  Mix the almond flour together with all the spices, baking powder, and baking soda.  Combine the nut mixture with the date mixture until combined well.  Pour into a greased pan and bake at 350 degrees until done – it will be very moist inside, but a knife inserted in the center should come out clean.  Our large panful took a little over an hour to bake, but a smaller pan will obviously take less time.

I was debating adding in flour, to make it like a nutty muffin loaf, but decided not to. So this is not only filled with healthy ingredients, it’s gluten free, for those wanting to avoid wheat.  To make a non dairy option, use coconut milk in place of the yogurt.

Avivah