Date and Coconut Cake

         Thisis a cake without butter, milk or eggs, and with a choice between honey andsugar.

         7large Palestinian Medjoul dates from Trade Aid

         1¼ cups water

         ¼cup sunflower oil

         ½cup or less liquid honey, or Trade Aid’s cane sugar to taste

1 cup fine coconut

         1cup fine rolled oats

         1½ cups flour of your choice, preferably quinoa

         2teaspoons Trade Aid’s ginger

         2teaspoons baking powder

         Cutup the dates, removing the pits, and soak them overnight in one cup ofwater.   Add the oil, thehoney or sugar, the coconut and the rolled oats.   Add a quarter of a cup of water as you mix in theflour, ginger and baking powder.

         Pourthe mixture into a tin lined with non-stick cooking paper.   Heat your oven to 175 degrees andback the cake for 52 minutes.