Gluten Free (Sugar Free*) Date Bread
Dry:
•1 1/3 cups almond flour
•1/3 cup flaxseed flour
• 1/2 cup date paste
•1 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp cream of tartar
•1/4 tsp vanilla
•1/2 tsp stevia (optional – add 2 tbsp molasses or sorghum)
•2 tsp ground cinnamon
•1/2 tsp sea salt
•1/2 tsp active dry yeast (add 1 tsp warm water and let stand 3-5 minutes before adding to the mix)
Wet:
•3 whole eggs
•1/4 cup softened butter or butter ghee
•1/2 cup buttermilk (or yogurt/milk or cream)
Add after mixing above:
•3/4 cup raisins
•1/2 cup chopped nuts – pecans, walnuts or almonds.
Mix dry ingredients with a fork or whisk. In a separate bowl, beat (until well whipped), the wet ingredients. Combine dry and wet and mix with a hand mixer until well blended. Pour into a 8 1/2 by 4 1/2 inch loaf pan heavily coated with ghee.
Bake in a preheated 350 degree oven for 40 minutes. Test middle with a toothpick until it comes out clean. Take out, cook 2 minutes and then invert on a wire rack.
Invert this on a cutting board and serve slices while warm with butter and preserves.
Best if eaten with a cup of fresh brewed coffee.
* This recipe adds optional molasses and does have sugars from dates and raisins. It is completely gluten free and delicious.
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