RISE AND SHINE

Exclusive breakfast recipes from cookbook author Madame Labriski

MAKES 10 SERVINGS

HANDS-ON TIME 15 MINUTES TOTAL TIME 1 HOUR 25 MINUTES

1 cup pitted dried dates

2/3 cup 2% milk or plant-based milk alternative, warmed

3 very ripe bananas, cut in pieces

3 eggs

2 tbsp almond butter

1 tbsp vanilla

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp salt

1 1/4 cups ground almonds

1 1/4 cups all-purpose flour or gluten-free flour

3/4 cup coarsely chopped walnuts, divided

Preheat oven to 350°F. Line 9- x 5-inch loaf pan with parchment paper.

In blender, purée dates, milk, bananas, eggs and almond butter until smooth. Pulse in vanilla, baking powder, cinnamon and salt. Add ground almonds and flour; pulse until combined. Stir in 1/2 cup walnuts.

Scrape dough into prepared loaf pan; sprinkle with remaining nuts. Bake until cake tester inserted into centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Unmould onto rack. Let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or frozen for up to 3 months.)

PER SERVING about 250 cal, 8 g pro, 9 g total fat (1 g sat. fat), 34 g carb (4 g dietary fibre, 15 g sugar), 55 mg chol, 260 mg sodium, 1.8 mg iron.