Vegan. Moist. Delicious. And not at all difficult to make. I like to make two loaves at once, so that I have one ready for pop-in holiday guests, or you can make festive mini bundt cakes for the office party.
Makes: 2 loaves OR 1 loaf and 18 mini bundts
Pre-heat oven to 350F
8 oz Dates, pitted
16 oz Boiling water
Pour hot water over dates and let soak from 10-30 minutes.
Pour off liquid and reserve liquor.
Puree dates.
(I used deglet noors that were in the pantry. This bread is a perfect way to use up older, drying dates. Date liquor may be useful if the batter looks a little dry, or you can use in your smoothies!)
Mix together in a large bowl:
9 oz Flour
3½ tsp Baking Soda
1 tsp Cinnamon
1 tsp Allspice
½ tsp Sea Salt
5 oz Demarara Sugar
2 tbsp Molasses
Whisk together:
1 tbsp Apple Cider Vinegar
13.5 oz Coconut Milk (a whole tin of milk, oil and milk, if it has separated)
Mix together in a small bowl:
2 tsp Ground Flaxseed
3 tbsp Water
Sliced almonds or walnuts, crushed (optional)
Method:
1. Stir flaxseed mixture into coconut blend.
2. Add that to date puree.
3. Fold liquid into dry mix and stir until just blended.
4. Spoon into greased loaf pans or bundt tins. Top with nuts, if desired
5. Bake for 30-35 mins or until toothpick comes out clean.
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