Susan, the newer employee at Amber Waves, shared this recipe with me. It’s chewy, slightly sweet, practically fat free, and as Sue promised, absolutely delicious.

sliced

Old-Fashioned Date Nut Bread

1 C cut-up dates (I use Medjool, that’s what we sell, and they make a world of difference. One 1/2 lb. pkg is all you need, with a few left over!)
1 t baking soda
1 C hot water (I boil it)

1 egg (use a flax or chia egg if you’re vegan)
2/3 C sugar
1 t vanilla
1/2 t salt
1 T melted butter or oil
1 3/4 C flour (I used organic white to stay traditional, but I’m going for half whole wheat next time)
1/2 C chopped walnuts

Set oven to 350 degrees.

Place chopped dates in a bowl, sprinkle baking soda over, add hot water, stir a little, and let sit while you gather the rest of the ingredients.

Beat egg and sugar, butter, vanilla and salt. Add flour alternately with date mixture, adding nuts in last flour addition. I do this in two steps, flour-date, flour-nuts-date.

Bake in an oiled loaf pan 50-60 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then cool to room temperature on a rack – makes slicing easier.

Great with cream cheese, but wonderful just toasted a bit all by itself.

(Teacups are from Fortnum & Mason, Piccadilly, London, where I vacationed with my cousin Beth in September. I didn’t buy any.)teacups for fun

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