The other day the D-Man (who just celebrated his 10th Birthday) asked if we could make Date and Nut Bread. It was hot and humid, and turning on the oven to bake was the farthest thing from my mind. Instead of saying no, I regrouped and said “sure, let’s bake!” The D-Man has recently begun to show an interest in learning how to cook, and I don’t want to squelch that desire. Since my son has Celiac Disease cooking is an important skill, one that will serve him well in the years to come.
The recipe we made is based very loosely on one that he found in the Good Housekeeping Cookbook. We removed the gluten, refined sugar, and hydrogenated oil replacing them with healthier nutrient dense ingredients. The D-Man also suggested we add some spices for flavor (something that the Good Housekeeping recipe was lacking…seriously folks the recipe called for no spices whatsoever). We crossed our fingers as I placed the loaf pan in the oven; a little over an hour later we celebrated our success, a perfectly formed date and nut bread. This loaf is moist and flavorful (thanks to my son’s choice of spices), and he thinks it will be the perfect snack or make a great addition to your breakfast.
1 ½ Cups Almond Flour
½ Cup Tapioca or Arrowroot Starch
½ teaspoon Sea Salt
2 ½ teaspoons Organic Ground Cinnamon
1 ½ teaspoons Organic Ground Ginger
¼ teaspoon Organic Ground Nutmeg
1 teaspoon Aluminum Free Baking Soda
1 teaspoon Baking Powder
2 Large Eggs, Lightly Beaten (Pastured or Organic Eggs)
1 to 1 ¼ Cups Boiling Water (use up to 1 ¼ Cups if your dates are very dry)
1 ½ Cups Organic Pitted and Roughly Chopped Dates
1 Cup Chopped Walnuts or Pecans
¼ Cup Raw Honey
6 Tablespoons Pastured Butter (cut into chunks)
Grease a 9×5 loaf pan with coconut oil
Chop dates (removing pits) and set aside.
In a small saucepan bring water to a boil and remove from heat.
Add the chunks of butter, dates, and honey to the hot water, stirring frequently until the butter melts.
Allow the mixture to cool.
In a large bowl combine the almond flour, tapioca/arrowroot starch, salt, cinnamon, ginger, nutmeg, baking soda, and baking powder, whisking to combine.
In a small bowl beat the 2 eggs and add to the cooled water/date/honey mixture.
Add the egg mixture to the dry ingredients and stir until a smooth batter is formed.
NOTE: If the batter seems very thin add more almond flour, a tablespoon at a time, until the consistency resembles a cake batter.
Add the nuts to the batter stirring to combine and pour into the greased loaf pan.
Bake at 325 degrees for approximately 1 hour and 15 minutes or until a toothpick inserted comes out clean. If the loaf begins to brown too quickly cover with a piece of parchment paper or aluminum foil.