Sea Buckthorn–Apricot Bread with Tahini Date Cream
Ingredients:
For the cream:
- 150 g dates
- 55 g seasame butter
- 50 ml plant-based milk
- 20 g sea buckthorn seed flour
- 7 g psyllium husk or golden linseed flour
- 1 tsp organic lemon zest
- ½ tsp lemon juice
- ½ tsp ground ginger
- Pinch of salt
For the bread:
- 4 eggs
- 80 g dark cane sugar
- 50 g honey or date syrup
- 170 g olive oil
- 160 g puréed apricot or thick jam
- 160 g buckwheat flour
- 75 g sea buckthorn seed flour
- 60 g almond flour
- 1 tsp ground ginger
- ½ tsp cinnamon
- 1 tsp organic lemon zest
- ½ tsp baking powder
- 70 g roasted almonds, finely chopped
- Pinch of salt
Preparation:
Soak the dates in hot water, then purée them in a food processor. Add the remaining ingredients for the cream and mix well with a whisk. Let it rest in the fridge.
Preheat the oven to 165°C (329°F).
Line your baking tin (25×11.5×7 cm) with parchment paper.
Cook the apricots (if frozen), then blend halfway or mash with a fork — leave some larger pieces.
Mix all the dry ingredients (except the salt) together.
Using a hand mixer, beat the whole eggs with the sugar and salt until fluffy. Add the date syrup, lemon zest, olive oil, and 2/3 of the apricot purée, then give it a quick mix. Add in the dry ingredients and chopped almonds — the batter should be smooth and lump-free.
Pour the mixture into the prepared tin. Spoon the remaining apricot purée on top and swirl it into the batter.
Bake at 165°C for 40–45 minutes, then check with a toothpick for doneness.
Let it cool, then spread the pre-made tahini cream on top.
Sea buckthorn pairs beautifully with apricot — this really comes through in the final bake. The acidity of the apricot and tanginess of sea buckthorn, combined with the sweet tahini-date topping and the crunchy, spiced almonds, create a truly unique flavor experience.
Options:
If dairy-free isn’t essential, you can top it with a lemon mascarpone cream instead.
You can also bake the batter in a cake pan.
Apricot can be substituted with plum, apricot jam, plum jam, or pumpkin purée.
Thanks to Nóri Berta for the recipe!
