Ingredients
- 2 cups medjool dates pitted + roughly chopped
- 1 cup hot boiling water (or hot coffee)
- 1 cup walnuts toasted + roughly chopped
- 1.5 cups whole wheat pastry flour or spelt
- 1/2 cup all purpose flour
- 1/2 tsp fine sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup cashew milk
- 1 Tbsp apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup apple sauce or sweet potato (mashed banana or avocado)
- 1/3 cup brown sugar lightly packed
- 2 tsp vanilla extract optional
Instructions
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Preheat oven to 350”F.
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In a batter bowl combine the cashew milk with the apple cider and set aside to curdle while you prep the rest of the ingredients.2/3 cup cashew milk,1 Tbsp apple cider vinegar
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Place the pitted and chopped dates in a medium size bowl and cover with the hot water. Set aside.2 cups medjool dates,1 cup hot boiling water
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Toast the walnuts in a dry skillet then roughly chop. Set aside.1 cup walnuts
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In a large mixing bowl whisk together the flours, salt, baking powder and soda.1.5 cups whole wheat pastry flour,1/2 cup all purpose flour,1/2 tsp fine sea salt,1 tsp baking soda,1 tsp baking powder
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To the bowl with the milk add the olive oil, vanilla, sugar and apple sauce (or any of the alternatives). Whisk until combined. Add the soaked dates with all their soaking liquid and mix.1/4 cup olive oil,1/4 cup apple sauce or sweet potato,1/3 cup brown sugar,2 tsp vanilla extract,2 cups medjool dates
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Pour the wet ingredients over the dry and using a spatula fold everything together until combined and a thick dough is formed.
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Add the toasted walnuts and fold into the batter.1 cup walnuts
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Prepare an 8×4 inch loaf pan (or a similar size) lined with parchment paper leaving a couple of inches of overhang on each side. Brush the ends of the pan with olive oil.
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Transfer the batter to the prepared loaf pan and smooth the top pf the batter. Transfer to the preheated oven and bake for 55 minutes to 1 hour until a toothpick inserted in the center comes out clean or with only a few crumbs clinging to it.
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Transfer the pan to a cooling rack and allow the loaf to cool inside the pan for 10 minutes. Using the parchment paper handles remove bread from the pan and allow to cool another 10 minutes or so before slicing it with a sharp serrated knife.
Notes
- On Storage – Store the loaf at room temperature for the first day uncovered. Wrap any leftovers in parchment paper and store at room temperature in the bread box or a lidded container for a couple of days. I like to make individual 1 inch slices and toast them for breakfast in the toaster oven, the nuts get incredibly toasty and nutty and comforting.
Nutrition
Serving: 1slice | Calories: 326kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 244mg | Potassium: 413mg | Fiber: 5g | Sugar: 28g | Vitamin A: 1393IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg