Step 1

Preheat the 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. Next, add the tahini, coconut sugar, and unsweetened almond milk and mix to combine. Sift in the oat flour, baking soda, and cinnamon.

Step 3

Fold in the dates and walnuts and mix to combine. Add a splash of almond milk if the mixture is too dry.

Step 4

Pour the batter into the bread pan and sprinkle with more chopped dates and walnuts.

Step 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.

Step 6

Allow the bread to cool completely before slicing. Once the bread is cool, slice it and serve either warm or chilled.

Step 7

Store leftover Tahini Date Nut Bread in an airtight container in the refrigerator for up to one week and freeze for longterm storage.