Date & Walnut Bread
Adapted from www.wellnessletter.com
If you remember date-nut bread from your youth, this recipe will take you right back. To complete the nostalgia, serve the bread spread lightly with cream cheese, preferably low-fat.
Makes 24 slices
|2 cups pitted dates (10 ounces), chopped|
|1 cup boiling water|
|1 1/2 cups NOW Real Food® Non-Instant Rolled Oats*|
|1 cup NOW Real Food® Walnuts*|
|1 1/2 cups flour|
|1 teaspoon salt|
|1 teaspoon baking powder|
|1/2 teaspoon baking soda|
|1/2 cup packed light brown sugar|
|1/2 cup molasses|
|2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*|
|1 large egg|
|1 large egg white|
- Preheat the oven to 350°F.
- Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray.
- In a medium heatproof bowl, combine the dates and boiling water; let stand while you prepare the remaining ingredients.
- Place the oats in a baking pan and bake for 10 minutes, or until crisp and golden brown.
- Transfer the oats to a food processor and process until finely ground.
- Bake the walnuts in a separate pan for 7 minutes, or until lightly crisped.
- When cool enough to handle, coarsely chop the walnuts.
- In a large bowl, stir together the flour, salt, baking powder, baking soda, and ground oats.
- Add the brown sugar, molasses, oil, whole egg, and egg white to the bowl with the dates (and soaking water), and stir to combine.
- Make a well in the center of the flour mixture, then add the date mixture and walnuts, and stir just until moistened.
- Spoon the batter into the pans.
- Bake for 55 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
- Cool them for 5 minutes in the pans on a rack, then turn out onto the rack to cool completely.
Nutrition information per slice:
4.5 g total fat (saturated 0.6 g)
9 mg cholesterol
2 g dietary fiber
30 g carbohydrate
3 g protein
152 mg sodium
*NOW items available at your local health food store