Sticky Toffee & Pecan Loaf – Plant-based and Refined Sugar Free By Wild Sage Bakery
This delicious and easy plant-based recipe will satisfy your sweet tooth without a sugar crash as it gets its natural sweetness from coconut sugar at dates. Coconut sugar has a delicious toffee flavour and pairs extremely well with toasted pecans!
300g wholemeal flour
150g coconut sugar
1 tsp baking soda
1 tsp baking powder
A pinch of salt
300ml soy milk (or any other plant milk)
1 tbsp apple cider vinegar
80ml coconut oil (melted)
2 tsp vanilla extract
50g chopped pecans
200g pitted dates (soaked in hot water & drained)
40ml soy milk (or any other plant milk)
40ml coconut oil
1 tbsp vanilla extract
A good sprinkle of pink, chunky Himalayan salt
50g toasted pecans
1. Preheat the oven to 180c and lightly grease a loaf tin with some coconut oil.
2. To make the loaf, sift the flour, sugar, baking soda, baking powder and salt together into a large mixing bowl.
3. Make a well in the centre and add the soy milk, apple cider vinegar, coconut oil and vanilla. Whisk briefly until all ingredients are combined!
4. Fold in the chopped pecans and transfer the mixture to the loaf tin.
5. Bake in the oven for 30-35 minutes or until a skewer inserted into the centre comes out clean.
6. While the loaf is baking, add all the caramel ingredients, excluding the salt, to a blender and whizz until fully blended. Add the Himalayan salt and mix.
7. When the loaf is out of the oven and cooled, spread the caramel on the top and sprinkle with toasted pecans!
Selena Martin is the creator of Wild Sage Bakery, a passion project & business which specialises in making healthy, vibrant plant-based food. Her love for culinary alchemy grew during five years which she spent living, travelling and learning abroad. Since returning home her passion for creating food which is nourishing for the body, mind, soul and earth has flourished into a full time journey. She takes orders for bespoke wedding cakes, birthday cakes and treats, caters events and is also the head pastry chef at Dublin’s Cornucopia restaurant. She specialises in catering holistic retreats, holding a space of nourishment for guests and serving meals and belly hugs that promote health and healing in the body.