Date-Nut Bread, a deliciously sweet loaf cake that’s perfect for breakfast, tea time, or dessert. Made without any butter, oil, dairy, or refined sugar.
Vegan | Gluten-free | Soy-free
It’s been a while since I posted a quick recipe!
As you know I am a fan of bread and cakes, and today I bring you the combination of both: Date-nut Bread. As the name suggests, this bread has as main ingredients dates and walnuts, and is perfect to start getting into autumn (although it’s still at 90F).
This recipe is brought to you in collaboration with Alteza Specialty Coffee. Highly knowledgeable co-owners, Cristian & Hector focus on bringing to the table the highest grade of coffee available: Specialty Coffee. During my visit to their “Pop-Up” spot inside Vianda, we got to pair the date-nut bread with different types of brewing methods, like espresso & pour-over.
By combining the main ingredients with cinnamon and nutmeg, we can achieve a warm & seasonal breakfast/dessert with a texture very similar to a cake. Don’t forget to serve a slice of this date-nut bread with an espresso, for an extra special experience.
Notes:
- Use almond flour to make this recipe gluten-free.
- Allergic to walnuts and/or pecans? Feel free to substitute for macadamias & cashews, as well as for pumpkin seeds & sunflower seeds.
- Dates are really sweet, so I highly suggest sticking ⅔ cup of coconut sugar.
- 1 ½ cup of chopped dates roughly translated to approximately 30-40 dates.
Recipe: Vegan Date-Nut Bread
Ingredients:
- 1 ½ cups pitted medjool dates, chopped into small pieces (heaping)
- 2 cups boiling water
- 2 cups all-purpose flour
- 1 tbsp baking soda
- 1 tsp cinnamon
- Optional: nutmeg
- ¼ tsp sea salt
- ⅔ cup coconut sugar
- 1 tsp apple cider vinegar
- ¾ cup almond or soy milk
- ½ cup melted coconut oil
- 1 flax egg (1 tbsp flax meal + 2tbsp water)
- ½ cup chopped walnuts
- ¼ cup chopped pecans
Procedure:
- Preheat the oven to 350° F. Pour the boiling water over the dates and allow them to sit for at least ten minutes.
- As the dates soak, whisk together the flour, baking soda, cinnamon, salt, and sugar.
- Whisk together the vinegar and non-dairy milk vigorously, till it’s frothy. Add the coconut oil and flax meal-water combination. Incorporate the wet ingredients into the dry ones until just mixed. Drain and fold in the dates, along with the walnuts. Add a splash of almond milk if the mixture is too dry or a bit more of flour if the mixture is too wet.
- Pour into a 9 x 5-inch baking pan, cover with foil and bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
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