Vegan date and walnut bread – Easy morning tea or lunchbox treat.

INGREDIENTS:

2 cups chopped dates
1 cup boiling water
1 teaspoon baking soda
1 Tablespoon coconut oil
1 cup brown sugar
2 teaspoons egg replacement
1/2 cup unsweetened almond milk (Califia Farms)
1 cup chopped walnuts
1 teaspoon ginger
1 teaspoon cinnamon
2 cups white spelt flour
1 teaspoon baking powder1 teaspoon baking soda

TOOLS:

Brownie tin

METHOD:

1. Pre heat oven to 180 degrees celsius.
2. Place one cup of dates to one side to add later into dry mix.
3. Place the other cup of dates into a jug with 1 cup of boiling water and the baking soda, set aside for one hour to soak.
4. Preheat oven to 180 degrees Celsius.
5. Line a brownie tin with parchment paper.
6. Add egg replacement to almond milk and whisk well. Let sit for ten minutes to help binding.
7. Mix dry ingredients. Sugar, flour, baking powder, ginger, cinnamon.
8. Add chopped dates and walnuts to the dry ingredients.
9. Add coconut oil to date and water mix.
10. Whisk egg replacement once again to ensure well mixed.
11. Combine both wet mixes with dry mix, dates and nuts.
12. Stir thoroughly.
13. Pour mixture into brownie pan, spread evenly with spoon.
14. Bake for 45-50 minutes in a 180 degrees celsius oven.
15. To test loaf is cooked, touch lightly with your finger, loaf should spring back.
16. Leave in tin for ten minutes before turning out onto a wire rack to cool.

Keeps fresh for a couple of days when stored in a cool dry container. However I prefer to freeze it. Usually cut up in a larger container, transfer individual pieces into smaller dry containers for transporting to school or the office.

Recipe by Catherine Carr 

Print