DATE & WALNUT BREAD

1 large loaf, 8-10 slices, 1 hour

INGREDIENTS

• 2 cups almond flour

• 2 cups gluten-free oat flour

• ½ cup gluten-free rolled oats

• 1 cup soft dates, pitted and chopped

• ½ tsp cinnamon powder

• ½ tsp cardamom powder, freshly ground

• ¾ cup walnuts or pecans, coarsely chopped

• 1 tsp Himalayan pink salt

• 1 tsp baking soda

• 2 cups plain unsweetened yogurt

DIRECTIONS

1. Preheat your oven to 390°F (200°C). Line a baking sheet with parchment paper.

2. Toss the chopped dates with a spoonful of oat flour to prevent sticking. Set aside.

3. Coarsely chop the soaked nuts for easier digestion. Set aside.

4. In a large mixing bowl, combine: almond flour, oat flour, oats, baking soda, salt, and spices.

5. Add the nuts, stir to combine.

6. Mix in the yogurt and dates, and stir until you get a sticky, shaggy dough. Use your hands or a spatula—it will be a bit messy!

7. Lightly flour your hands with oat or almond flour, shape the dough into a rough round loaf, and place on the lined tray.

8. Using a large knife, score a deep cross into the top of the loaf (about ⅔ of the way down).

9. Sprinkle with a bit more flour and a generous handful of rolled oats.

10. Bake for 35–45 minutes. Check at 35. The loaf is ready when it sounds hollow when tapped on the bottom (mine took the full 45 minutes :)).

#winter #fall #spring #summer #vata #pitta #kapha #kidfriendly

Notes

• This can be a nourishing grab and go breakfast or a show-stopping bread at any holiday or party.

• Best served warm with a nice schmear of ghee. YUM.

• Have in moderation if kapha - as you should have all breads and grains in moderation - but overall, it is not a bad bread choice for kapha as long as you don't eat it in excess - like all day every day :).