Teff Date Bread

Flax Egg

1 Tbsp Ground Flax
3 Tbsp Water

Mix ground flax and water to make flax egg.

Soften Dates

1 Cup Chopped Pitted Medjool Dates (10 dates)
1 Cup Boiling Water

In a medium bowl, mix chopped dates and water. Set aside and let sit for 30 minutes to soften. Mix dates and water to make paste.

Preheat the oven to 350 F

1 and 1/2 Cup Teff Flour

2 Tbsp Psyllium Husk
1 Tsp Ground Cinnamon
1 Tsp Ground Cardamom

1 Tsp Baking Soda
1/2 Fine Sea Salt

In a large bowl, add teff flour, psyllium husk, cinnamon, cardamom, baking soda and salt.

2/3 Cup Coconut Palm Sugar

1/4 Cup Virgin Coconut Oil, Melted

Add flax egg, coconut palm sugar, coconut oil to the dates bowl, mix well until blended. Then add the flour mixture, stirring just to be blended. Be careful not to over mix.

Pour the batter into oiled lined 9 x 5" bread pan or 8" round cake pan.

Bake for 55 minutes or until a toothpick / knife inserted into the loaf comes out clean. Remove from the oven and let it cool in pan for 10 minutes. Flip on a plate and let it cool for an hour.

Taste Note: Tastes AWESOME. Not so sweet like my Banana Walnut Bread 

Source: glutenfreeveganpantry