Date and Walnut Tea-Bread Recipe

All Health Articles, Information and Recipes Website Categories



All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances




Blood Diseases


Chinese Healing and Herbs


Colds and Flu






Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices


Infectious Diseases


Liver Disease


Mental Disorders

Migraine Headaches

Nutritional Notes


Oral Health


Skin Care


Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

Date and Walnut Tea-Bread Recipe

(Tea and grated apple soften the dates and make this tea-bread dark and moist.

A light brushing with honey on the loaf gives a glistening finish)

Ingredients:  Makes 24 slices, Oven: Preheat to 180C

pint (285 ml) warm tea, strained

3 oz (85 g) demerara sugar

8 oz (225 g) stoned dates, chopped

8 oz (225 g) cooking apples

4 oz (130 g ) walnuts, chopped

10 oz (275 g) malted wheat flour

2 level teaspoons baking powder

1 egg, size 2, beaten

2 red-skinned dessert apples, washed with warm water and dried

Juice of a lemon

2 teaspoons clear honey



Pour the tea into a mixing bowl and stir in half the sugar and all the dates.  Cover and leave to stand for 4 hours.  Line a cake tin 8 inch (20 cm) square with nonstick baking paper.  Peel, core and coarsely grate the cooking apples and mix into the dates.  Set aside 2 tablespoons of the walnuts and stir the rest into the dates.  Sift the flour and baking powder into the date mixture, and tip in the grains remaining in the sieve.  Add the egg and mix well.  Spoon the mixture into the prepared tin and spread evenly.  Core the dessert apples, slice them thinly into rings and overlap them on top of the mixture.  Brush with the lemon juice and sprinkle with the remaining sugar.  Bake in the preheated oven for 1 hour 10 minutes, or until a skewer inserted in the center comes out clean.  Take the tin out of the oven, brush the honey over the apples and sprinkle the reserved walnuts on top.  Cool the bread in the tin for 20 minutes, then take it out and stand it on a wire rack to cool completely. 


Note:  This tea-bread keeps well for up to a week in an airtight tin.  For serving, cut it in half and cut each half into 12 slices.


Nutrient Value Per Serving:

115 calories

3 g total fat

20 g carbohydrates

4 g added sugar

2 g fiber

65 mg sodium


More on All Healthy Pastries Recipes


Copyright 2006 All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources