Date Loaf        
Few quick breads have as little fat in them as this one. It is the dates and whole bean flour that help keep the loaf moist and they also add to its fibre content.    
Makes 1 loaf, 16 slices.    
1/2 lb dates, finely chopped  

• Line bottom only of 8 x 4 inch (1.5 L) nonstick loaf pan with waxed paper cut to fit. Set aside.

• In small bowl, combine dates and water; set aside for 10 minutes to cool.

• In mixing bowl, stir together all-purpose and whole bean flours, brown sugar, baking soda, baking powder and salt.

• In small bowl, beat together egg, margarine and vanilla. Stir into date mixture. Add to dry ingredients all at once; stir just until moistened. Pour into prepared pan; smooth top.

• Bake in 350°F (180°C) oven for about 55 minutes or until tester inserted into centre comes out clean.

• Let cool for 5 minutes. With knife, loosen sides and ends. Invert onto wire rack; remove paper. Let cool completely.

1 cup boiling water  
3/4 cup all-purpose flour  
3/4 cup whole bean flour  
3/4 cup packed brown sugar  
1 tsp baking soda  
1/2 tsp baking powder  
1/2 tsp salt  
1 egg  
1 tbsp soft margarine  
1 tsp vanilla