We both get seasick from time to time. Often for me (Lucas) it’s at the start of a race after we’ve been exerting a lot of energy running around keeping up with the fully crewed boats. This loaf is a life-saver. Loads of energy in it, and also caffeine.
A friend gave us a container of this for the first Brisbane to Gladstone that we did, and it has become a race staple. Ginger, dates, nuts, chia, coffee. What more could you want? Keep a container in the cockpit or the pantry during the race and you’ll always have something to snack on. Just remember to keep liquids up as well with seasickness.
- 2 cups pitted dates, chopped and tightly packed
- 1 cup strong coffee (sweetened if desired)
- 84g salted butter
- 4 eggs
- 1/4 cup chia seeds
- 160ml water
- 1 cup self raising flour
- baking powder
- 1-2 tsp ground ginger
- 1 tsp nutmeg
- 1-2 tsp cinnamon
- 2 cups almond meal
- 1 1/2 cups nuts (pecan/macadamia/pecan/walnut – whatever you have)
- 1 cup naked ginger
Place dates in a saucepan with coffee and butter and bring gently
to boil and simmer for about 8 minutes until dates soften and mixture thickens – set aside to cool.
Add the chia seeds to the water. This should become like jelly when it sits for a while. While sitting and setting, beat the eggs and then combine the jelly-like chia seeds with them.
Add the cooled date mixture to the egg and chia mix – combine well.
Combine the flour with the spices. Sift if you want, but I don’t bother.
Sift the dry flour mixture into the egg, chia and date mix and combine well.
Add the almond meal and mix well and then add the nuts and ginger. I keep the ginger really chunky.
Grease and line a cake tin or loaf tin and bake in a fan forced oven at 150 degrees for around 50 minutes to an hour. The cake is cooked when the middle of it feels firm to touch.