Gluten-Free Date, Seed, and Nut Bread
Ingredients:
- 1 cup pitted dates, chopped
- 1/2 cup flaxseeds
- 1/2 cup almonds, chopped
- 2 cups gluten-free all-purpose flour blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups water
Instructions:
-
Preheat the oven to 350°F (175°C). Grease a standard-sized loaf pan with cooking spray or line it with parchment paper for easy removal.
-
In a mixing bowl, combine the chopped dates, flaxseeds, almonds, gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Stir well to evenly distribute the ingredients.
-
Slowly pour the water into the bowl with the dry ingredients. Stir the mixture thoroughly until all the ingredients are well combined. The batter should be thick and sticky.
-
Pour the batter into the prepared loaf pan, using a spatula to smooth the top.
-
Place the loaf pan in the preheated oven and bake for approximately 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
-
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
-
Once completely cooled, slice the bread into desired thickness and serve. It can be enjoyed as is or toasted with butter, nut butter, or your favorite spread.
-
Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
This gluten-free loaf is delicious, enjoy the bread as a tasty and nutritious option for breakfast with butter or as a gluten-free snack throughout the day.