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
- Preheat the oven to 350° F and line a 9×5 bread pan with parchment paper (or lightly grease with coconut oil).
- 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.
- Fold in the dates and walnuts and mix to combine. Add a splash of almond milk if the mixture is too dry.
- Pour the batter into the bread pan and sprinkle with more chopped dates and walnuts.
- 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.
- Allow the bread to cool completely before slicing. Once the bread is cool, slice it and serve either warm or chilled.
- 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