Pecan Date Bread

Adapted this bread from The Gluten-Free Almond Flour Cookbook. I substituted the dates for the raisins. This is becoming one of my favorite breakfast breads. I put a smattering of Haystack goat cheese on top of the toasted slices. Yum! Sorry you Paleo folks; I just cannot give up goat cheese...

Ingredients:

• 3/4 cup creamy roasted almond butter, at room temperature
• 4 large eggs
• 1/4 cup blanched almond flour
• 1/4 cup arrowroot powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup pecans, coarsely chopped
• 5 large Medjool dates, seeds removed and chopped

Directions:

Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.

In a mixing bowl, mix the almond butter until smooth. Blend in the eggs.

Combine almond flour, arrowroot powder, sea salt, baking soda and cinnamon. Add to the batter and combine.

Combine the pecans and chopped dates and add to the batter. Mix until thoroughly combined. 

Pour batter into prepared loaf pan and bake at 350-degrees for 45-50 minutes. Allow bread to cool in the pan for one hour.

Store in refrigerator or freezer.