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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 15 |
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This delicious bread can be eaten for breakfast or whenever. It is enjoyed by adults and children. I originally made it for my son of 9 months old and he loved it sliced into sticks and toasted. This bread can also be frozen well for a month. Ingredients:
1 c finely chopped dried dates |
1/4 c finely chopped dried apricots |
1 c apple juice |
1/4 c vegetable oil |
2 tbsp ground flax seed |
4 tbsp plus 1 tsp water |
1 c whole wheat flour |
1/2 c wheat germ |
1 1/4 tbsp baking powder, aluminum free |
1 tsp cinnamon |
1/2 tsp nutmeg |
1 tsp ginger |
1 tsp vanilla |
Directions:
1. Preheat oven to 250. In a saucepan, combine the dates, apricots, and juice, and bring to a boil. Remove from heat and let cool for 10 minutes. Meanwhile, mix dry ingredients in a large bowl. Mix flax and water and whip till goopy. Add oil to date mixture, then add flax. Add the date mixture to the dry ingredients and then mix in vanilla. Bake in a loaf pan for 45 minutes or until a knife inserted comes out clean.
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