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Mystic Moon Pistachio Date Nut Loaf

  • 8servings
  • 90minutes
  • 365calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsSelenium, Copper, Natrium, Fluorine, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 414.03 ml all-purpose flour

  2. 4.92 ml baking soda

  3. 2.46 ml salt

  4. 9.85 ml cinnamon

  5. 236 1/29 ml dark brown sugar , packed

  6. 78.07 ml tahini (sesame paste)

  7. 1 egg

  8. 236 1/29 ml plain yogurt

  9. 118 1/59 ml chopped dates

  10. 118 1/59 ml chopped pistachio nut

  11. 85.04 g bittersweet chocolate (broken into small chunks)

  12. 4.92 ml vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF.

  2. In a small bowl combine flour, baking soda, salt, and cinnamon. In a large electric mixer bowl cream together the tahini and brown sugar; add the egg and beat until smooth.

  3. Now add the flour mixture and yoghurt alternately, beating well after each addition, ending with youghurt. Add the vanilla and beat until smooth.

  4. Add the Pistachios, dates, and bittersweet chocolate chunks and mix until well blended.

  5. Turn ito a greased and floured loaf pan and bake for about an hour at 350ºF or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes and then turn out onto wire rack to cool completely.

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