This is an adaptation of my mother’s beloved date bread recipe. I substituted coconut oil for the butter to make it dairy free and half of the flour has been replaced with almond flour to decrease the carbs and increase the protein. The use of egg whites in place of the whole eggs reduces fat and cholesterol. The dates are so sweet that there is very little sugar needed and the dates are an excellent source of B6, fiber, potassium and iron. This date bread serves as a great breakfast or snack. It also freezes well, so tuck a few slices in a resealable bag for a quick breakfast whenever you are fresh out of ideas. Plus, it’s so easy to make you won’t even need a mixer. Now, that’s my kind of baking!
Prep Time: 20 minutes Cook Time: 45 minutes Makes: 2 loaves
1 package of pitted dates chopped into thirds
2 cups of boiling water
1/2 cup coconut oil
1 1/2 cup of sugar
1/3 cup liquid egg whites
2 cups of white flour
2 cups of almond flour or almond meal
4 tsp baking soda
2 tsp vanilla extract
1/2 cup chopped nuts (optional)
Place the chopped dates in a bowl with the sugar and coconut oil and add the 2 cups of boiling water. Let the bowl sit until cooled. When cooled, add the egg whites, vanilla, nuts and dry ingredients. Stir until combined and pour the mixture into two greased loaf pans. Place them into a 350 degree oven for 45 minutes. Wait until they are completely cooled to remove them from the loaf pan. Slice and serve.