1-Bowl Tahini Date Nut Bread

Name: 1-Bowl Tahini Date Nut Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 min
Ingredients: 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water); 1 1/2 cups pitted dates, chopped into small pieces (heaping) + 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

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 8

Cost: $2.84 /serving

Author : Flora & Vino

Ingredients

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1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)1 1/2 cups pitted dates, chopped into small pieces (heaping) + more for topping1/2 cup runny tahini1/3 cup unrefined coconut sugar3/4 cup unsweetened almond milk2 cups gluten-free oat flour2 tsp baking soda1 tsp cinnamon1/2 cup chopped walnuts + more for topping

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Instructions

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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.

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