Step 1

Preheat oven to 350° F and line a 9×5 bread pan with parchment paper (or lightly grease with coconut oil).

Step 2

In a large bowl, whisk together your flax egg by combining flaxseed and filtered water and allowing to gel for 5 minutes.

Step 3

Next, add the tahini, coconut sugar, and unsweetened almond milk and mix to combine.

Step 4

Sift in the oat flour, baking soda, and cinnamon.

Step 5

Fold in the dates and walnuts and mix to combine.

Step 6

Add a splash of almond milk if the mixture is too dry.

Step 7

Pour the batter into the bread pan and sprinkle with reserved chopped dates and walnuts (optional).

Step 8

Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.

Step 9

Allow to cool for ~1 hour before slicing.

Step 10

Store leftover Tahini Date Nut Bread in the fridge for up to one week and freeze for longterm storage.