Small date breads (sweet pastries)

Ingredients for 1 servings:

• 150 g date(s), dried
• 150 g wheat flour
• 150 g spelt flour, wholemeal
• 100 g butter
• 80 g brown sugar
• ½ tsp cinnamon powder
• 1 pinch of salt
• 1 egg(s)
• 150 g low-fat curd cheese
• ½ pack of baking powder
• Flour for working
• 2 tbsp milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Makes approximately 12-15 small loaves. They’re perfect for taking on the go and will keep fresh for several days.

Either chop the dates or slice them into rings and mix with 1 tablespoon of flour. Cream the butter with the sugar, cinnamon, and salt until creamy. Beat in the egg. Stir in the quark first, then the dates. Mix the remaining flour with the baking powder and knead briefly. Divide the dough into portions on a lightly floured surface and form into small loaves (approx. 10 x 5 cm), taking care not to over-knead. Place them on a baking sheet lined with baking paper, leaving space between each loaf. Brush the loaves lightly with milk. Bake the date loaves in a preheated oven at 180°C (top/bottom heat) for about 30-35 minutes until golden brown. Let cool on a wire rack. The loaves taste best lukewarm and spread with a little butter! They keep fresh for several days—if you can manage to keep your hands off them that long. The date loaves are perfect to take along for many occasions (brunch, work, parties, etc.). For example, we always take them camping and eat them either for breakfast or with coffee in the afternoon. As a variation, I could imagine trying them with dried apricots, prunes, or cranberries.