Recipe: Date Nut Bread (vegan, using coconut oil and flax egg)

DATE NUT BREAD

"Soaking dates in boiling water softens them and makes them melt when baked. In this quick bread, they turn into caramel-like ribbons of sweetness. To create some binding without eggs, this recipe uses a "flax egg" - ground flaxseeds mixed with a bit of water - a handy trick of the vegan baking trade (see this page)."



2 cups (475ml) boiling water
1 1/2 cups (375g) pitted medjool dates, finely chopped
2 cups (250g) unbleached all-purpose flour
2/3 cup (135g) sugar
1 tablespoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons warm water
1 tablespoon ground flaxseeds
3/4 cup unsweetened nondairy milk, homemade (Oat Milk (see recipe), Nut Milk, or Horchata) or store-bought, plus more if needed
1 teaspoon apple cider vinegar
1/2 cup (120ml) melted coconut oil
1/2 cup (50g) walnuts, chopped

Preheat the oven to 350 degrees F (175C). Oil a 5x9-inch (13x23cm) loaf pan.

Pour the 2 cups boiling water over the dates and let soak for at least 10 minutes.

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.

In a small bowl or measuring cup, whisk together the 3 tablespoons warm water and ground flaxseeds and let sit until thick.

Separately, vigorously whisk together the nondairy milk and vinegar until frothy. Add the coconut oil and the flaxseed mixture. Pour into the flour mixture and stir just until combined.

Drain the dates well. Fold the dates and walnuts into the batter, then stir in a splash more nondairy milk if it seems too dry. Pour the batter into the prepared pan.

Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 30 minutes, or until slightly warm or room temperature, then turn out onto a wire rack and let cool for at least 15 minutes longer before slicing and serving.

Coconut Oil: The Vegan Baking All-Star
One of the first things you may be wondering as you explore vegan baking is how to replace butter. Earth Balance is the most popular brand of buttery dairy-free products, and their products are fabulous. However, coconut oil can also be used in virtually any recipe that would traditionally call for butter, with perfect results every time. If the recipe you're adapting calls for solid butter, store the coconut oil at a cool temperature. If the recipe calls for melted butter (or oil), melt the coconut oil prior to using.

Makes 1 (9x5-inch) loaf, 8-10 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Food52 Vegan: 60 vegetable-driven recipes for any kitchen by Gena Hamshaw