Date & wheatbrick loaf

The perfect way to use up the crumbles at the bottom of the cereal box!

It’s simple to make and could be a breakfast option. For fussy eaters stuck on limited options for breakfast this may be an addition.

My teen really enjoyed it even though I found it a little sweet.

We tried a few different presentations and split and spread with butter and honey was his favourite.

Recipe – Date & wheatbrick loaf

2 wheatbricks crumbled
1/6 cup sugar (I used coconut)
1 ½ tbs butter
½ cup dates (could swap for other dried fruit)
½ tsp baking soda
½ cup boiling water (I added an extra 1 ½ tbs to account for the wholemeal flour)
1 egg beaten
½ tsp vanilla
½ cup plain flour (I used wholemeal)
1 tsp baking powder

Method

Heat oven to 180°
In a bowl place wheatbricks, sugar, butter, dates and baking soda.
Add boiling water, press down and allow to soak
I then blitzed in the food processor
Beat egg and vanilla
Combine well with wheatbrick mixture
Gently fold in flour and baking powder
Spoon mixture into a greased baking dish
Bake for approx. 45 mins
Leave to cool prior to removing from the dish
Serve as is or slice and add your favourite spread or even cheese!

Judith, MA Cantab (Cambridge University), MSc Psychology (first-class honours), is working on a PhD, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child can approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/