Vegan Date Nut Bread

by

Fresco

Posted May 16, 2022 (Last updated May 16, 2022)

Serves

6

Total Time

1hrs

Calories

594

A moist, not-too-sweet loaf cake that's delicious for breakfast, tea time, or dessert. Hard to mess up!

recipe-image
    Ingredients

  • Ground flaxseed icon
    Ground flaxseed1 tablespoon
  • Water icon
    Water3 tablespoonswarm
  • Dates icon
    Dates225 g
  • Water icon
    Water480 mlboiling
  • All purpose flour icon
    All purpose flour260 g
  • Baking soda icon
    Baking soda1 tablespoon
  • Ground cinnamon icon
    Ground cinnamon1 teaspoon
  • Sea salt icon
    Sea salt¼ teaspoon
  • Demerara sugar icon
    Demerara sugar145 g
  • Apple cider vinegar icon
    Apple cider vinegar1 teaspoon
  • Almond milk icon
    Almond milk180 ml
  • Coconut oil icon
    Coconut oil120 mlmelted
  • Walnuts icon
    Walnuts60 gchopped
    Method

  • 1. Preheat oven to 350°F / 175°C
  • 2. Mix flax meal with warm water and allow to thicken for a few minutes
  • 3. Pour the boiling water over the dates and allow them to sit for at least ten minutes
  • 4. As the dates soak, whisk together the flour, baking soda, cinnamon, salt, and sugar
  • 5. Whisk together the vinegar and non-dairy milk vigorously, till it's frothy
  • 6. Add the coconut oil and flax meal-water combination
  • 7. Incorporate the wet ingredients into the dry ones until just mixed
  • 8. Drain and fold in the dates, along with the walnuts
  • 9. Grease a clean loaf pan
  • 10. Transfer batter to loaf pan
  • 11. Bake until skewer tests clean - 40 min, 175 °C / 350°F
  • 12. Let cool completely and serve

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2024 Fresco