Last week I trailed with an amazing yet interesting unrefined sugar, molasses. A superfood that is a by product of cane sugar, it's a dark coloured syrup that has a taste like liquorice . Unlike highly refined cane sugar that has been stripped of its nutrients, molasses is rich in minerals including potassium and magnesium making it a great alternative for rich baked goods and treats. It gave my cake a soft 'fudge' like texture, that was a perfect texture with the handful of pecans. When purchasing molasses remember to buy an blackstrap that's unsulphured and organic as the crop can be heavily sprayed.
1 cup oats
1 cup almond flour
1 cup boiling water
1/4 cup molasses
1 cup dates
4 large eggs
1/2 cup chopped pecans
1 tsp baking powder
3 Tbsp cacao or cocoa powder
In a bowl soak dates, molasses and oats in the Boiling water for 10 minutes.
Preheat oven to 180C
After dates have softened and water is cooled place the mixture in a processor along with the eggs and butter and process till smooth. Add remaining dry ingredients and nuts. Pulse till combined.
Pour mixture into a prepared greased or lined cake tin and bake for 45-50 minutes or until a skewer comes out clean.
Dust with cacao or cocoa powder for a finishing touch .