Taking pictures of food is tricky. Have you tried? The strangest thing can look great; other times I feel I've got a real winner on my hands and I can't take a photo that would even convince my mother to make it. This loaf. Exhibit A. First, I can't say how good it is. It's probably too good for it's own good, haha. Frankly, it's chocolate brownie in a pretty healthy disguise. But in the photo, it looks like any other boring loaf with yellowish spots (that's marmalade).
It's made with lots of dates so it's still a treat, especially if you're avoiding fructose. But a little bit goes a long way. Trust me, there is a cup of butter in there! My version adds homemade marmalade (made with xylitol) but you could try the original recipe and use grated orange peel.
1 cup dates (I used pitted medjools)
1/2 cup water
1 Tbsp vanilla extract
1 cup (250 mL) butter, at room temperature
2 large free-range eggs
1 tsp grated orange peel (I used 1/4 cup homemade marmalade)
4 oz (115 g) dark chocolate, melted (I used a 100 gram 90% chocolate Lindt bar melted)
1 1/3 cups flour (I used 100% organic whole wheat)
1 tsp baking soda
1 cup boiling water
P.S. I love my new Abeego food wraps. Have you seen these? It's like reusable plastic wrap but very environmentally friendly.
jam too, pricey but delicious). If you are not familiar with xylitol, and you need or like to manage your sugar, it's worth checking out.
This recipe is from Gwyneth Paltrow's cookbook (It's All Good).
Yield: about 3 cups
3 oranges, stem ends trimmed off and discarded (since using the whole orange, recommend you use organic)
juice of 1 lemon
2 cups water
1 cup xylitol
1. Cut the oranges in half. Scoop the insides-the flesh, juice and seeds into a food processor and reserve the skins. Puree the insides until smooth and pour into a saucepan.
2. Slice the skins into matchsticks and add them to the pan along with the lemon juice and the water. Turn the heat to high and bring the mixture to a boil.
3. Lower the heat and simmer for 1.5 hours uncovered or until the rinds are very, very soft. Add the xylitol or honey and turn the heat back to high. Boil the marmalade stirring quite often, for 10 minutes or until the marmalade begins to pull away from the sides of the pan.
4. Turn off the heat and let cool before transferring to a jar. Keeps in the fridge for up to a month (mine kept for several months..it also froze beautifully).