- 1 1/2 cups Sunsweet Dates, halved
- 3/4 cup Nondairy milk (soy, almond, coconut, baker's choice)
- 1/2 cup Maple syrup
- 1 cup Whole wheat flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup Walnuts, chopped
Preheat oven to 320° F.
Line a cake or bread pan with parchment paper. I just use one sheet of parchment and press it into the pan, making sure it’s large enough that a few inches hang out on each side. No need to use any oil as the paper will prevent the loaf from sticking.
Heat the milk to lukewarm and soak the dates in the warm milk until they become soft.
Add maple syrup (or any sweetener you might like).
Pour this milk/date mixture into a blender and blend until smooth.
Pour the oil into the blender and mix in with the milk/date mixture.
In a large bowl, combine flour, cinnamon and baking soda. Mix well.
Slowly add the date mixture into the flour mixture until well combined.
Lastly, add the nuts.
Bake for about 35 minutes, or until a knife inserted in the center comes out clean.
Let cool for about 30 minutes in the pan. Then gently lift the loaf out by the paper.