Here is a recipe that has been passed down through the generations of my family. My sister never had very much, but would love to make this date-nut bread for all of us around the holidays. I’ve finally decided to try to make it a bit healthier and compliant with my whole food plant-based lifestyle. So, in honor of Virginia Crawford, I hope you enjoy this recipe with the holidays coming up just around the corner.
This Date-nut bread recipe is in honor of my Sister “Ginger”
Ingredients:
- ¾ cup chopped walnuts
- ¾ cup chopped dates
- 1.5 tsp baking powder
- ½ tsp salt
- ½ Cup unsweetened organic applesauce
- 1 tsp baking powder
- 1.5 cups sifted flour
- ¾ cups boiling water
- 2 Flax eggs = 2 Tbsp Flax meal, plus 6 Tbsps. of water
- ½ tsp vanilla
- 1 cup of monk fruit (in place of sugar). This can be purchased in most grocery stores.
Directions:
- Prior to starting the recipe, prepare the flax eggs by combining 2 Tbsp of flax meal with 6 Tbsp of water. Combine and let this mixture sit for 10-15 minutes.
- Combine the chopped nuts, chopped dates, baking soda, baking powder, and salt in a mixing bowl.
- Next, add the applesauce and boiling water to the mixing bowl. Stir to blend and to allow this mixture to stand for 15 minutes.
- Add egg mixture to the bowl.
- Stir in the monk fruit and flour, then add to the date mixture. Do not overmix.
- Place in a non-stick 9x5x3 loaf pan. I use silicone.
- Bake at 350 for 1 hr.
Note: This is delicious on its own, but it also pairs well with plant-based cream cheese, which is readily available in supermarkets.
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