• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Oats
      • Smoothie Bowls
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Breakfast / 1-Bowl Tahini Date Nut Bread

1-Bowl Tahini Date Nut Bread

By Flora & Vino 58 Comments

Jump to Recipe·Print Recipe

1-Bowl Tahini Date Nut Bread that’s perfect for breakfast, dessert, or anything in between. Refined sugar-free, gluten-free, and oil-free with a tahini twist!

1-Bowl Tahini Date Nut Bread being cut with knife

Well hello!

It dawned on me this morning that this time next week we’ll be at my parents rockin’ around the Christmas tree.

I’m listening to Christmas music a little obsessively at this point (“It’s Beginning to Look Like Christmas” is currently on as I type this post…) so I can feel like I got the most out of the season.

Keeping the oven in a constant rotation of sweets and treats makes the holiday feel deliciously imminent.

Homemade breads are so fun to give and receive for the holidays.

Tell me, is there anything more endearing than unwrapping that lumpy bundle from a friend to behold a slightly smushed but oh so thoughtful loaf of bread?

I think my heart just grew two sizes too big.

My favorite lately is this easy Date-Nut Bread that’s moist, hearty, and packed with dates, walnuts, and a tahini twist!

Forget the fruitcake and make this 1-Bowl Tahini Date Nut Bread for the holiday season!

date nut bread ingredients mixed in bowl

1-Bowl Tahini Date Nut Bread

This 1-Bowl Tahini Date Nut Bread was inspired by one of those “Food Holidays”.

You know, National Oatmeal Day, National Maple Syrup Day, National Chocolate Covered Anything Day…you get the idea.

For the most part, I smirk at the idea of an entire day dedicated to food but then secretly try to fit a little into my day to celebrate.

Shhh.

On this occasion, though, I saw it was National Date-Nut Bread and I had no idea what Date-Nut Bread was.

Just like it sounds, Date-Nut Bread is a sweet dense bread packed with chopped date and walnuts.

If you’re scratching your head at the idea of Date-Nut Bread, too, you’ve got to try it!

1-Bowl bread baked in bread pan

Why Tahini Date-Nut Bread?

Why Tahini Date-Nut Bread, you ask?

Well, aside from the fact that I find ways to sneak sesame seed butter into everything, all of the Date-Nut Bread recipes I looked at all called for quite a bit of coconut oil.

I wanted my Date-Nut Bread to be oil-free, so I asked myself…what would taste good with sweet dates and chopped walnuts?

baked Date Nut Bread on cooling rack

The answer is always tahini.

I didn’t have to think very long and hard at all.

Tahini. 

The answer to so many of my foodie questions.

1-Bowl Tahini Date Nut Bread being sliced in knife

Enjoy this 1-Bowl Tahini Date Nut Bread as a hearty breakfast, snack, or dessert.

The breakdown: Super chunky, perfectly spiced, and slightly sweet with bursts of caramelized dates and crunchy toasted walnuts.

I haven’t quite mastered the art of waiting for my bread to cool, so I end up spooning steaming chunks out in eager anticipation.

For a little extra decadence, try drizzling some nut butter on your slice and enjoy forkfuls of bliss.

It also pairs perfectly with a warm beverage on a chilly day– try hot cocoa, an almond milk latte, coffee, or tea!

close up on 1-Bowl Tahini Date Nut Bread by Flora & Vino being sliced with a knife

If you make this 1-Bowl Tahini Date Nut Bread, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest to pin more recipes like this one to make later.

Want more oil-free, gluten-free, and refined sugar-free baking?

Check out my Kabocha Squash Cranberry Muffins, Pumpkin Cacao Cranberry Muffins, Acorn Squash Apple Cinnamon Raisin Muffins, Banana Chia Chocolate Chip Muffins, too, or Double Chocolate Double Green Zucchini Muffins for more healthy snacking!

Do you love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

1-Bowl Tahini Date Nut Bread slice

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

1-Bowl Tahini Date Nut Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

  • Author: Flora & Vino
  • Total Time: 1 hour
  • Yield: 8-12 slices
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

1-Bowl Tahini Date Nut Bread that’s perfect for breakfast, dessert, or anything in between. Refined sugar-free, gluten-free, and oil-free with a tahini twist!


Ingredients

  • 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
  • 1 1/2 cups chopped pitted dates + more for topping
  • 1/2 cup runny tahini
  • 1/3 cup unrefined coconut sugar
  • 3/4 cup unsweetened almond milk
  • 2 cups gluten-free oat flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup chopped walnuts + more for topping

Instructions

  1. Preheat the oven to 350° F and line a 9×5 bread pan with parchment paper (or lightly grease with coconut oil).
  2. In a large bowl, whisk together your flax egg by combining flaxseed and filtered water and allowing to gel for 5 minutes. Next, add the tahini, coconut sugar, and unsweetened almond milk and mix to combine. Sift in the oat flour, baking soda, and cinnamon.
  3. Fold in the dates and walnuts and mix to combine. Add a splash of almond milk if the mixture is too dry.
  4. Pour the batter into the bread pan and sprinkle with more chopped dates and walnuts.
  5. Bake the bread for 35 to 40 minutes, or until the top is golden brown and the sides start to pull from the pan edges.
  6. Allow the bread to cool completely before slicing. Once the bread is cool, slice it and serve either warm or chilled.
  7. Store leftover Tahini Date Nut Bread in an airtight container in the refrigerator for up to one week and freeze for longterm storage.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dessert, Snack, Breakfast
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Healthy Snacking, Oil-Free, Refined Sugar-Free

You may also like:

Strawberry Banana Bread
Chocolate Greek Yogurt Protein Pancake Pizza by Flora & VinoChocolate Greek Yogurt Protein Pancake Pizza
Dark Chocolate Beet Muffins

like, follow, share

« previous post Maple Pistachio Goji Berry Chocolate Bark
next post » “Cheezy” Chickpea & Broccoli Casserole
Previous Post: « Maple Pistachio Goji Berry Chocolate Bark
Next Post: “Cheezy” Chickpea & Broccoli Casserole »

Reader Interactions

Comments

  1. Kara

    December 17, 2017 at 9:43 pm

    Sounds so delicious! Have you ever substituted almond flour for oat flour? I have a bunch of almond flour I need to use up….

    Reply
    • Flora&Viino

      December 17, 2017 at 9:49 pm

      Hi Kara! I haven’t tried that yet. If you do sub almond flour here, I would only sub for 50% of the flour because it tends to weigh down the batter a lot and it might be a bit too moist. I’d love to hear how it turns out for you! Let me know! XOXO

      Reply
      • Kara

        December 18, 2017 at 3:21 pm

        I did what you said and it turned out fabulous! I am going to make this again and again! Thrilled how delicious it is. Thank you so much for the quick advice and recipe.!

        Reply
        • Flora&Viino

          December 18, 2017 at 4:16 pm

          I’m SO glad to hear that!!! I had some of my leftover bread today, too! Beyond excited that you love it and will make it again. Have a wonderful week!

          Reply
    • Flora & Vino

      July 6, 2020 at 5:27 pm

      Hi Kara! I haven’t tried this yet but. it’s worth a shot. Let me know how it goes if you try!

      XOXO Lauren

      Reply
    • Mary

      February 12, 2023 at 11:50 am

      This was AMAZING!!! I’m not vegan and didn’t have flax seed so I used an egg, otherwise followed recipe exactly. After baking 40 min, cooling for an hour, was still a little under-done in center and am wondering if it’s because I used an egg. Its ok though, I’ll just pop individual pieces in toaster oven. Used nice plump mejdool dates and took the time to take pits out & chop. I think it made a big difference in taste, sometimes packaged pitted dates aren’t nearly as good. The combo of the delicious gooey dates (top ones got caramelized a bit) and crunchy walnuts was out of this world good!! This is going to be my go-to gift bread when I want to really impress someone!!

      Reply
      • Flora & Vino

        February 16, 2023 at 1:41 pm

        Hi Mary!!!

        I’m so glad that you enjoyed this bread– it’s one of my all time favorites! I agree, it makes the perfect gift! 😀

        XOXO Lauren

        Reply
  2. Dominique

    December 19, 2017 at 9:28 pm

    I can’t wait to make this! Could you substitute the tahini for a nut butter?

    Reply
    • Sydney Atkins

      December 21, 2017 at 1:31 pm

      Hi! I used almond butter in my recipe and added some flax seeds and raw pumpkin seeds and it turned out AMAZING. 🙂

      Reply
      • Flora&Viino

        December 21, 2017 at 9:09 pm

        Hi Sydney! That sounds AMAZING! Love the additions! And thanks so much for sharing that the almond butter works as a substitution! I’ll have to try that for myself!

        Reply
  3. PureJoyByNina

    March 6, 2018 at 3:08 am

    Great recipie. Thank you so much for sharing. This looks delicious ❤️ Hugs Nina

    Reply
    • Flora&Viino

      March 6, 2018 at 11:55 pm

      Thanks so much, Nina! I’m so glad you enjoyed it! XOXO

      Reply
  4. Sari

    June 28, 2018 at 11:42 am

    Is it possible to sub oat flower with teff flower/spelt flower?

    Reply
    • Flora&Viino

      August 4, 2018 at 11:46 am

      Hi Sari! I haven’t tested this but I think it would work well with spelt! XOXO

      Reply
  5. Daisy

    August 4, 2018 at 11:40 am

    Hi there. What would you suggest to sub for the walnuts? I have an allergy to walnuts but i.
    Can’t think of what would go with lucious dates. Thanks

    Reply
    • Flora&Viino

      August 4, 2018 at 11:46 am

      Hi Daisy! I’d try substituting the walnuts with any other nut really– I think almonds or pecans would be delicious too!

      Reply
  6. sherri

    April 16, 2019 at 9:43 pm

    oh my…you couldn’t trust me with this loaf…I’d most likely eat the entire thing once I made it. I ‘might’ lol be persuaded though…especially adding some dark chocolate chunks in there too…drool.
    Thanks for making me fat lol….it’s worth it though I’m thinking!

    Thanks for sharing your talent

    Reply
    • Flora & Vino

      April 17, 2019 at 7:01 am

      Haha, thanks for the comment, Sherri! Dark chocolate in here sounds *to die* for! Hope you enjoy! Leave me a comment when you’ve tried it and let me know what you think!

      XOXO Lauren

      Reply
  7. Katarina

    June 11, 2019 at 12:52 pm

    The best bread!!! Love love love ! You have the best recipes ever! ♥️

    Reply
    • Flora & Vino

      June 12, 2019 at 8:02 pm

      Hi Katarina! Thanks so much for your comment 🙂 This bread is a favorite of mine for sure! XOXO

      Reply
  8. AFD

    September 21, 2019 at 1:15 pm

    Would chickpea flour work as a substitute for the oat flour?

    Reply
    • Flora & Vino

      September 24, 2019 at 12:24 am

      I haven’t tried this but I have a feeling it would work! Let me know if you try it!

      Reply
  9. Shayna

    September 22, 2019 at 4:09 pm

    This bread was incredible! The sweetness from the dates, crunch from the walnuts and texture of the dough was perfection. I usually end up changing something when remaking a recipe, but wouldn’t change a thing about this.

    Reply
    • Flora & Vino

      September 24, 2019 at 12:25 am

      Hi Shayna! Thanks so much for leaving me a comment. I’m glad you love this recipe 100%– it’s def a favorite of mine!

      XOXO Lauren

      Reply
  10. Nishi

    September 22, 2019 at 7:01 pm

    Can I replace the tahini by peanut butter?

    What can I replace the walnuts with?

    Reply
    • sherri

      September 22, 2019 at 11:39 pm

      om! Everything I absolutely love in one perfect package! I would/will devour this when I have the courage (I might eat the whole thing in one sitting…)to make it.

      Great photos – thanks for sharing

      Reply
  11. Jenni G

    October 13, 2019 at 9:07 am

    This recipe is absolutely amazing! I’ve made it 4 times now and I have to say, that it has definitely become a family favorite!

    I tried it once with mom and we added some banana chunks…that didn’t really work out too well.
    However, the batch I made this morning (followed the recipe) and added one very generous tbs of almond butter to it (added it during the liquids phase) and it turned out great! Im not really sure what it did…maybe nothing (haha) but it tastes great!

    But the original recipe is really amazing and in my opinion, doesn’t need any adjusting (unless of course for allergy reasons etc.).

    Reply
    • Flora & Vino

      October 14, 2019 at 7:57 am

      Hi Jenni! Thanks so much for sharing and I’m SO glad that the recipe is a favorite of yours! The extra Tablespoon of almond butter sounds amazing…I’m going to have to try that next time. I need to bake some this week!

      XOXO Lauren

      Reply
  12. sherri

    November 26, 2019 at 7:53 pm

    This is my dream cake…thank you….I’m almost scared to make it as I might just eat the whole thing in one go…💗😛

    Reply
    • Flora & Vino

      November 27, 2019 at 8:57 pm

      Hi Sherri! It’s SO good! Hope you enjoy!!!

      XOXO Lauren

      Reply
  13. nicole

    May 10, 2020 at 1:23 am

    Hello, my loaf turned green. Any idea why that might have happened? I used all fresh ingredients. Tasted fine. Maybe the tahini oxidized with the baking soda? I still enjoyed it with a cup of coffee.

    Reply
    • Flora & Vino

      May 11, 2020 at 3:31 pm

      Hi Nicole!

      Wow, I’ve never heard of this happening before with THIS loaf, but I know this is a natural with sunflower seed butter so perhaps it does with tahini, too. Did you make any subs? Regardless, it should be delicious anyway!

      XOXO Lauren
      Lauren

      Reply
  14. Megan

    July 3, 2020 at 6:34 pm

    Hi! Thanks so much for the recipe, it looks delicious! Do you have any recommendations re: substituting the flour? I have whole wheat flour handy and am not sure how easily I’ll be able to find oat flour at my grocery, as I’ve struggled to find oat bran as well before. Would I need to adjust at all if I use whole wheat flour? Thanks!!!!

    Reply
    • Flora & Vino

      August 26, 2020 at 10:40 am

      Hi Megan! You’re going to love this recipe! I think the whole wheat flour should be a great sub. Almond flour would also be a good! Let me know how it goes and what you think!

      XOXO Lauren

      Reply
  15. Swasti Pal

    August 23, 2020 at 5:51 am

    Amazing recipe! I used 1 cup oat flour, and 1 cup whole wheat flour, a couple of mashed bananas , and reduced the amount of sugar and dates slightly. So so tasty, melt in the mouth!

    Reply
    • Flora & Vino

      August 26, 2020 at 10:41 am

      Hi Swasti,

      I’m so glad that you enjoyed this recipe! Love that you altered it to be a lower sugar option!

      XOXO Lauren

      Reply
    • Ellen L

      December 5, 2023 at 7:08 pm

      What did you reduce the sugar to?

      Reply
  16. Rachna

    September 8, 2020 at 12:31 pm

    Hi

    I can’t eat oats.
    What can I replace the oat flour with? Would 2 cups almond flour work instead?
    Thanks!

    Reply
    • Flora & Vino

      September 8, 2020 at 3:00 pm

      Hi Rachna,

      You can replace the oat flour with almond flour. The bread might be a little more moist. Let me know how it turns out!

      XOXO,
      Lauren

      Reply
  17. Magdalen

    January 4, 2021 at 9:41 pm

    Such a fantastic recipe! If you’re as obsessed with tahini and dates as I am, I am positive you will also love this recipe. It’s a halva-meets-ma’amoul kind of marriage and I am allll for it. Seriously, I could have eaten the batter by itself and still would have been happy! Thanks so much for this- I will definitely be making it many times to come!

    Reply
  18. Madeline Armstrong

    January 8, 2021 at 11:53 pm

    Yeah there is NOTHING wrong with this recipe! I made this tonight and my boyfriend’s words after his first bite were “whoa”. This bread is delicious! I did 1/4 cup sugar instead of the 1/3 it calls for, but otherwise stuck exactly to the recipe. The oat flour works so well here, it gives it a great texture and I LOVE the tahini! The only thing I’d say is a few bites I had gave off a faint taste of the baking soda, but it’s possible my baking soda just needs replacing or I didn’t mix the batter well enough. 🙂 Thank you so much for this, I’ll be making it again!

    Reply
  19. Kelli Bauman

    June 8, 2021 at 7:11 pm

    Can I use honey or maple syrup in place of the coconut sugar?

    Reply
    • Flora & Vino

      August 2, 2021 at 5:30 pm

      Hi Kelli,

      I haven’t tested wet sweeteners in this recipe so I can’t say for sure. It’s worth a shot! Let me know how it turns out.

      XOXO Lauren

      Reply
  20. Suzanne

    April 13, 2022 at 10:44 pm

    This look so good! What a great way to have a healthy sweet bread!

    Reply
    • Flora & Vino

      April 19, 2022 at 6:46 pm

      Thanks, Suzanne! I hope you’ll try it!

      XOXO Lauren

      Reply
  21. Vanessa

    April 13, 2022 at 10:45 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Flora & Vino

      April 19, 2022 at 6:47 pm

      Hi Vanessa,

      It keeps for about 1 week in the refrigerator and can be frozen for long term storage!

      XOXO Lauren

      Reply
  22. Ourdia

    May 24, 2022 at 6:15 am

    I made this tonight and while the flavour is good, the loaf is so crumbly I can’t even pick it up or slice it. I followed the recipe exactly and the only thing I can think of is that maybe I’m supposed to use flax meal rather than whole seeds? But I clearly have written flaxseeds so I don’t know…anyone else had this problem?

    Reply
    • Flora & Vino

      May 25, 2022 at 12:15 pm

      Hi Ourdia,

      I’m so sorry that the recipe was crumbly for you. Yes, the recipe requires ground flaxseed rather that whole flaxseeds. This helps the loaf gel together. Let me know if you try it again!

      XOXO Lauren

      Reply
  23. Liz

    June 21, 2022 at 1:27 pm

    Beautiful tasting but crumbly cake. I just made this cake and it is very nice! Not overly sweet. I find it REALLY hard to follow a recipe exactly and so based on the comments i made these changes and it turned out very nice, but still crumbly. I swapped 1 cup of oat flowr for regular (i am not GF and i was hoping it would bind better). I added 1 “veganegg” brand egg in hopes it would not be crumbly – no luck there. I also used 1 tsp baking soda and 1 tsp powder. No baking soda bitterness! Threw in some Lily’s chocolate chips! will make again!

    Reply
    • Flora & Vino

      July 1, 2022 at 10:04 am

      Hi Liz,

      Thanks so much for the comment! Yes, the texture can be a bit crumbly because of the texture. I’m so glad you still enjoyed. Let me know when you make it again!

      XOXO Lauren

      Reply
  24. Denise Wilson

    January 2, 2023 at 3:34 pm

    Soooo good!!!!!
    This will be one of those on repeat, we love dates and it’s the perfect sweet. I also love that it doesn’t take over an hour in the oven. Maybe more crumbly than others but not overly so will see next time I make. I do make my own oat flour and don’t like it so fine.
    Thank you for this fabulous recipe I have now added to my faves 🙌🏼

    Reply
    • Flora & Vino

      January 9, 2023 at 12:36 pm

      Thanks so much for the comment and rating, Denise! I’m so glad that you love this bread. I love that you make your own oat flour!

      XOXO Lauren

      Reply
  25. Beth B

    September 3, 2023 at 12:23 pm

    I made this to bring to a friend’s house for lunch as they said they didn’t eat refined sugar or eggs. It was perfect after baking an additional 15 min to get the center dry when tested with a wooden skewer. It held together after chilling overnight wrapped up in parchment paper in the fridge. Perfect amount of sweetness from the dates (used medjool inside cake, and and deglet noor for top) and coconut sugar and nuttiness from the tahini and walnuts. Used unsweetened oatmilk instead of almond milk. Now I want to bake another loaf for myself. Thank you, it’s a keeper!

    Reply
  26. Kim

    September 24, 2023 at 10:19 pm

    Hi Lauren,
    Can you use all purpose flour and an egg? If so, is the flour an equal substitution?
    Thanks!

    Reply
    • Flora & Vino

      September 24, 2023 at 10:23 pm

      Hi Kim,

      Yes, an even 1:1 sub for both of these should work although I haven’t tested it myself. Let me know how it turns out!

      XOXO Lauren

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Footer

what’s happening now on instagram

I’m *obsessed* with these Lemon Cashew Chia Seed I’m *obsessed* with these Lemon Cashew Chia Seed Muffins and once you see the ingredient list, you will be too! 🍋 🥧

Here’s what’s inside:
✔️chia seeds
✔️unsweetened almond milk 
✔️superfine almond flour 
✔️maple syrup
✔️lemon zest
✔️lemon juice
✔️cashew butter

That’s it! Perfect for a vegan and gluten-free snack! For the full recipe, click the link in my profile and then this image. 

#floraandvino #veganmuffins #glutenfreemuffins #grainfreemuffins #theveganmuffinwoman
WTMTW! ✨ This week in our Sunday meal planning e WTMTW! ✨ This week in our Sunday meal planning email series, I talked about my “fridge fasts” and how I’m using up what I have on hand in easy recipes to reduce waste and increase creativity! 💪 Swipe through the see the line up. 

Here’s what recipes smiles at me this week:
✔️ Key Lime Pie Overnight Oats
✔️ SunButter & Jelly Bliss Balls
✔️ Kale Caesar Salad with Avocado Dressing
✔️ Mediterranean Quinoa Bake 
✔️ Chocolate Avocado Chia Pudding
✔️ African Peanut Butter Stew

To receive these recipe ideas in your inbox, visit floraandvino.com and join the email list! 

#floraandvino #wtmtw #veganmealprep #veganmealplan
Need an oat refresh?! Chocolate Stovetop Oats made Need an oat refresh?! Chocolate Stovetop Oats made with simple ingredients for a cozy breakfast ready in 10 minutes. Consider adding this to your meal plan for the week ahead! 🍫

For the full recipe, visit floraandvino.com and search “chocolate oats” or google search “flora & vino chocolate oats”. 

Add your own toppings!!! 

#floraandvino #chocolateoats #stovetopoats
#ad// {NEW!} When everything else feels hard, this #ad// {NEW!} When everything else feels hard, this Thai Carrot Sweet Potato Soup feels easy. 🥕🍠🥣 It also tastes amazing and every warm spoonful is like a comforting embrace. This Thai Carrot Sweet Potato Soup is made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter. I used a standing blender but you can also use an immersion blender to achieve the creamiest consistency.

I love topping my soup with cilantro, @edenfoods Tamari Roasted Almonds, and @edenfoods Hot Pepper Sesame Oil. 

@edenfoods Tamari Roasted Almonds are infrared roasted organic almonds with complimentary organic tamari soy sauce. They’re a delicious snack packed with protein and fiber. You can enjoy them on their own, added to trail mix, on salads and bowls, or…on soup! 
 
@edenfoods Hot Pepper Sesame Oil is a delicious unrefined expeller pressed toasted sesame oil that is infused with hot red chili peppers. Friends, this stuff is HOT! Just a *drop* adds a big kick to your dressings, marinades, stir-fries, etc. If you have a wild side, add a drop or two to your soup bowl for a little extra heat! 

Feel free to add your favorites, like roasted chickpeas, green onion, and sesame seeds.

To grab the recipe, click the link in my profile and then this image. 

#floraandvino #edenfoods #thaisoup #sweetpotatosoup #carrotsoup
M and I have plans to visit True Food Kitchen this M and I have plans to visit True Food Kitchen this week for V-Day and it reminded me of this Harissa Toasted Cauliflower I made inspired by their menu item. Whether you love TFK as much as I do, you’re going to be obsessed with my version of this cauliflower! It’s baked and then coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy it as an appetizer or side! Cozy and delicious all year round. 

For all of the recipe details, click the link in my profile and then this image! 

#floraandvino #harissaroastedcauliflower #roastedcauliflower
Vegan COSMIC Brownies. These plant-based cosmic br Vegan COSMIC Brownies. These plant-based cosmic brownies are made with almond flour and sweetened with coconut sugar. Top them with Chocolate @sunbutter and sprinkles for a fun dessert! 🎉

Here’s what you need:
✔️ ground flaxseed
✔️ unrefined coconut sugar 
✔️ unsweetened almond milk
✔️ @sunbutter 
✔️ almond flour
✔️ raw cacao powder
✔️ dairy free dark chocolate chips 
✔️ chocolate @sunbutter 
✔️ Sprinkles!!!

That’s it! For the full recipe, visit www.floraandvino.com and search “cosmic brownies”. Enjoy!!!

#floraandvino #veganbrownies #cosmicbrownies
{NEW!} Happy V-Day! ❤️💋😘 Need a quick da {NEW!} Happy V-Day! ❤️💋😘 Need a quick date night dinner in idea?! Make this Creamy Vegan 1-Pot Pasta. You make it 1-pot in less than 10 minutes. 🍝 

Here’s what you need: 
✔️ pasta (I used @chickapeapasta)
✔️ almond milk 
✔️ nutritional yeast
✔️ marinara sauce
✔️ fresh basil 

That’s it! 

For the full recipe, click the link in my profile and then this image. Let me know what you think! 

#floraandvino #onepotpasta #1potmeal #onepotdinner
My personal favorite vegan truffles are these Caca My personal favorite vegan truffles are these Cacao Dusted Dark Chocolate Truffles. 🍫 They’re *so* easy to make with dark chocolate, coconut milk, and a light cacao powder finish. Perfect for a simple decadent treat or to gift to someone special! 😉

For the recipe, click the link in my profile and then this image. Enjoy!

#floraandvino #vegantruffles #darkchocolatetruffles #healthytruffles
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Home
  • About Flora & Vino
  • Media Kit
  • Privacy Policy
  • Contact Me
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2025 · Floraandvino.com ·