Recently I took some Arabic Cooking classes with a middle eastern woman, Nawal. This is one of the most heavenly desserts I have tried in some time. My recipe below is a slightly altered version of hers. I totally don’t feel deprived of anything with this!

This experience would have to be one of the most special and rewarding experiences during my time here in the middle east. I was invited into her home for 5 hours where we cooked 7 different dishes with two of my close girlfriends.

I think this cake is best served with green & mint tea.

Love this!
#glutenfree #dairyfree

YOU WILL NEED:

3 eggs
3/4 cup coconut sugar
1 cup olive oil
1 & 1/3 cups of millet flour
1 tbsp baking soda
2 tbsp cinnamon
1 tbsp cardamom
1 & 1/2 cups pitted dates (torn into 2 pieces)
1/2 cup pecans
1/2 cup walnuts
1 tsp rose water

Preheat oven to 350F or 175C. Grease a 9×13 baking dish with oil.

Mix all of the ingredients in a bowl with a whisk, excluding the dates and nuts.

Add the dates, pecans, walnuts and mix gently with a spoon.

Pour into baking dish and bake for 15 mins or until golden.

Drizzle with a little honey whist warm.