Description
This 1-Bowl Tahini Date Nut Bread is a wholesome and guilt-free indulgence perfect for breakfast or a healthy snack. Made with nutrient-rich tahini, naturally sweet dates, and crunchy walnuts, this bread combines simple, wholesome ingredients in a single bowl for easy preparation. It’s free from refined flour and refined sugar, making it an excellent choice for those seeking a nutritious and satisfying treat.
Ingredients
Scale
Wet Ingredients
- 1 cup tahini (Can substitute with peanut butter or almond butter)
- 1/2 cup coconut sugar (Can substitute with maple syrup or honey)
Dry Ingredients
- 1 cup oat flour (Can replace with whole wheat flour or ground almonds)
- 2 tablespoons ground flaxseed (Acts as a binder)
- 1 teaspoon baking soda (Ensure it’s fresh)
- 1/4 teaspoon salt (Balances sweetness)
Add-ins
- 1 cup dates, chopped (Use Medjool dates for best flavor)
- 1/2 cup walnuts, chopped (Consider substitutions if allergic)
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine the tahini and coconut sugar. Mix vigorously until the mixture becomes smooth and creamy, forming a delightful base for your bread.
- Add Dry Ingredients: Sift in the oat flour, ground flaxseed, baking soda, and salt into the wet mixture. Stir gently until just combined, being careful not to overmix to keep the bread tender.
- Incorporate Dates and Nuts: Gently fold in the chopped dates and walnuts, ensuring they are evenly distributed throughout the batter for bursts of flavor and texture.
- Prepare and Bake: Pour the batter into a prepared loaf pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.
Notes
- Use Medjool dates for the best natural sweetness and texture.
- Substitute tahini with peanut butter or almond butter if preferred or due to allergies.
- You can replace oat flour with whole wheat flour or ground almonds to change the texture or nutritional profile.
- For a nut-free version, omit walnuts or replace with seeds like pumpkin or sunflower.
- Ensure baking soda is fresh for proper rise.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
