Mini Date Cakes

Food carries nourishment well beyond the present, entering deep into the tissues of the body and at times the spirit. I first delighted in this cake thanks to the kindness of a stranger while visiting the island of Zanzibar off the coast of Tanzania. I couldn’t wait until I returned home to share the sweetness of my experience with loved ones through the work of my hands. 

Lest you're tempted to convert the measurements, using a kitchen scale really does work best with this recipe.  Also as with all recipes combining flour and ghee, be playful. If the texture feels too dry, add a bit more water and maybe a touch of ghee, for example. 

Your hands are extensions of your heart. Through the gift of them, may you too be transported into deeper connection with Self and others!

Ingredients
​62 Grams dates (chopped)
87 Mililiters boiled water
31 Grams Ghee
3/4 Teaspoon coconut flour
30 Grams wheat flour
​Jaggery (to taste)
Smidge of salt
1 Flax egg (3 Tablespoons water mixed with 1 Tablespoon ground flax)
Instructions

1. Preheat over to 350 F/180 C/Gas Mark 4.
2. Mix ground flax with water and set aside. A gooey mixture should form.
3. Mix dates with boiled water and set aside for approximately 20 minutes.
4. Mix all other ingredients while waiting. Add half of the flax egg, approximately 1.5 Tablespoons.
5. After 20 minutes, pour water and dates into the dough. Stir to mix.
6. Pour into a muffin tin or ramekins and bake for 25 minutes or until lightly golden and has a springy feel when gently pressed with finger.