Eating seasonally includes eggs. Our hens have all stopped laying while they moult. We have heritage breeds at the moment. They do what they need to do to stay healthy.That means taking a break from laying eggs. Just like us hens are born with their allotted number of eggs. Once they're laid there is no more. Those hens bred for the egg laying industries don't stop laying until they have laid their allotted eggs which is why the industry pack them off at around 18 months of age.
During the spring and summer we enjoy an abundance of eggs and it gives us a diverse array of opportunities when it comes to cooking and baking. But now the eggs are few and far between and we need to adjust our menus.
Here's a recipe for an egg free date loaf that we will enjoy over the coming months.
Date and Walnut Loaf ( from an old book Quick and Easy Vegetarian)
1 cup chopped dates
1 cup boiling water
2 tablespoons golden syrup ( I use honey)
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon vanilla essence (I use extract)
2 cups wholemeal flour
1/2 cup chopped walnuts
Place dates in bowl and add boiling water.Mix in honey (or golden syrup) brown sugar, baking soda, and vanilla. Sprinkle in the wholemeal flour and add walnuts. Mix until combined. Place mixture in a greased loaf tin and bake at 180degrees for 45 mins or until loaf springs back when lightly touched. Leave in tin for 10 mins before turning onto a cake rack to cool.