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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I've done it both with and without the added sugar - it depends on how sweet your dates taste and how big your sweet tooth is! Read more ! Let it stand (unwrapped, if possible) at room temperature to decrease the sticky factor and soften the nuts a bit. Definitely avoid plastic bags though... they will breed mould like crazy! This is delicious warmed for breakfast over the week too. Ingredients:
13 1/2 oz pitted, chopped dates |
1 2/3 cups boiling water |
1 medium banana, mashed |
2 tbsp low-fat milk |
1/4 cup canola oil |
2 tsp vanilla |
2 tbsp packed brown sugar (optional) |
1 cup flour |
1/2 cup spelt (or whole wheat) flour |
1 tsp baking soda |
1 tsp baking powder |
1 tsp pumpkin pie spice |
1/4 tsp salt |
1/3 cup toasted, slivered almonds |
1/4 cup toasted whole hazelnuts |
Directions:
1. Preheat the oven to 350F. Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, combine the dates and water. Let stand 15-20 minutes.
3. Mix in the banana, milk, oil, vanilla and sugar (if using) until well blended (I found it best to use a potato masher).
4. Combine the flours, baking soda, baking powder, spice and salt.
5. Stir into the wet mixture until just blended, then mix in the nuts.
6. Pour into the prepared pan, filling no more than 2/3 full (I got 4 medium muffins as well as the loaf).
7. Bake 50 minutes (20 minutes for muffins), or until a wooden pick inserted into the center comes out clean.
8. Cool in pan(s) 20 minutes before turning out onto a wire rack and cooling completely.
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