Name: Walnut and Date Loaf
Yield: 12
Cuisine: American
Ingredients: 10 dates, pitted and chopped; 1 teaspoon baking soda; ½ cup buckwheat flour; 1 ½ cup almond meal; ½ cup coconut sugar; ½ cup nut butter – we used almond, cashew and basil nut mix; ½ cup coconut oil; 2 teaspoons vanilla essence; 1 ½ cups walnuts, chopped; 2 tablespoons chia seeds; 6 tablespoons water; Small amount of coconut oil and maple syrup

Walnut and Date Loaf

Why We Love It: A fiber-filled breakfast to pair with a cup of tea or coffee in the morning.

Makes 12 slices

INGREDIENTS

10 dates, pitted and chopped
1 teaspoon baking soda
½ cup buckwheat flour
1 ½ cup almond meal
½ cup coconut sugar
½ cup nut butter – we used almond, cashew and basil nut mix
½ cup coconut oil
2 teaspoons vanilla essence
1 ½ cups walnuts, chopped

For the Egg Replacer

2 tablespoons chia seeds
6 tablespoons water

To Serve

Small amount of coconut oil and maple syrup

INSTRUCTIONS

Preheat the oven to 160 degrees.
Prepare the egg replacer first by combining your choice into a small bowl, mixing and letting stand.
Put the cut and pitted dates, bicarb soda and boiling water not a small bowl and let them sit for 5-10 minutes then blend it up.
Pop the mix into a large bowl with everything else. Leaving out half of the walnuts. Stir together.
Place the combined mixture into a lined loaf tin and sprinkle with the rest of the walnuts.
Cook in the oven for 1 hour and 15 minutes.
Serve warm with a drizzle of coconut oil and maple syrup.

Nutrition Notes: (serving size 1)

Calories 446, Protein 8g, Total Fat 32.5g, Sat. Fat 14g, Total Carbohydrates 38g, Sugar 27.5g, Fiber 5g,