This recipe is packed with goodness! It is gluten free and vegan and made using lots of nutritionally dense ingredients like dates and walnuts! This is the perfect bread to enjoy in the morning, afternoon with a cup of tea or to cap off the day! What do you say... "wanna date?"
Ingredients:
1 1/2 cups pitted medjool dates, chopped into small pieces (heaping) 2 cups boiling water 1 1/2 cups gluten free all-purpose flour, I used King Arthur
1/2 cup gluten free oat flour 1 tablespoon baking soda 1 teaspoon cinnamon 1/4 teaspoon sea salt 2/3 cup coconut sugar 1 teaspoon apple cider vinegar 3/4 cup oat milk
1 teaspoon instant espresso 1/2 cup melted coconut butter or oil 1 tablespoon flax meal mixed with 3 tablespoons warm water and allowed to thicken for a few minutes 1/2 cup chopped walnuts
Zest of 1/2 an orange
1/2 cup mini dairy free dark chocolate chips
Non-stick spray (coconut oil spray)
Method of Preparation:
Preheat the oven to 350 degrees F and line a 9X5-inch baking pan with parchment so that it overhangs on the two long sides about 2 inches. This will be used to help get the cake out of the pan. Spray with coconut oil non-stick spray.
Soak the chopped dates while you prepare the other ingredients.
Whisk together the flours, baking soda, cinnamon, salt, and coconut sugar.
Combine the flax and the water and set aside.
Melt the coconut butter in a microwave safe bowl for about 30-seconds or until no lumps remain.
Whisk together the oat milk, apple cider vinegar and the espresso powder until foamy.
Pour the melted coconut butter, flax egg and the oat milk mixture into the the dry ingredients and mix until combines and no dry streaks remain.
Fold in the strained dates, chopped walnuts, orange zest and chocolate chips.
Pour the batter into the prepared pan and level the top so it is even. Bake for 40 to 45 minutes, covering mid-way through with foil if the top begins to darken too much! A toothpick should come out with a few crumbs but not sticky.
Allow to cool on a cooling rack before removing the loaf from the pan.
Store tightly wrapped or in an airtight container!
ENJOY! :)