Date Nut Bread

 

Had some Medjool dates to use up and came across this recipe off of Insta. The conscious plant kitchen has some gluten-free, dairy-free recipes worth checking out... The original recipe calls for almond milk, but I used cow's milk. I would have like more nuts, so will add extra next time. Holds together fairly well, or as well as most gluten-free baked items do... 

Ingredients:

• 1 cup whole Medjool dates
• 1 cup milk or almond milk, warmed in microwave about a minute
• 1/2 cup EVOO
• 2 cups flour, I used King Arthur Cup for Cup gluten-free
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup toasted walnuts, chopped
• 1/3 cup toasted pecans, chopped

Directions:

Line a 9-inch loaf pan with lightly greased parchment paper. Sides will overlap. Set aside.

Combine dates and warm milk in a glass bowl with a lid. Allow to sit for 10 minutes.

Combine all the dry ingredients in a medium bowl. Add the nuts.

Using a blender, puree the date/milk mixture and add to the flour mixture.

Add the EVOO and vanilla extract.

Pour the batter into the parchment lined loaf pan and spread evenly. 

Bake in a 350-degree convection oven for 25-35 minutes, until a toothpick comes out clean.

Remove from oven and cool for 10 minutes.

Remove the loaf from the pan and cool several hours before slicing.

Printed