Weekend WONDERS

Autumn treats are rich with flavours of chocolate, dates, beetroot and maple

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Gluten-free date & nut bundt

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) MAKES 12 SLICES

10 fresh dates (230g), pitted, chopped, plus 4 fresh dates (90g), pitted, quartered lengthways, extra 10g butter, softened
1 cup (120g) almond meal
1/2 cup (65g) gluten-free self-raising flour
½ cup (40g) desiccated coconut 2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon sea-salt flakes, crumbled
3/4 cup (120g) coconut sugar
3 eggs, beaten lightly
1/4 cup (60ml) coconut oil, melted
1 cup (140g) pistachios, chopped, plus
2 tablespoons extra, chopped
2 tablespoons honey or maple syrup

1 Combine dates and 1 cup (250ml) water in a medium bowl. Stand for 15 minutes.

2 Preheat oven to 160°C/ 140°C fan. Brush a 20cm (top measurement) bundt pan with softened butter. Refrigerate pan until needed.

3 Combine almond meal, flour, coconut, cinnamon, baking soda, salt flakes and sugar in a large bowl. Add combined eggs and oil, date mixture and pistachios, stirring until combined. Spread mixture into pan.