I'm going to brag about myself a little bit here because this was an unexpected success story in the kitchen! I like baking, but I definitely do not have a knack for it. The clean freak in my doesn't like when flour gets everywhere, and then when I put my creations in the oven I can't help but feel a sense of dread looking at a full sink of sticky dishes. If baking didn't make such a mess maybe I would like it better? ...or if I was actually good at baking. Anyway, to make a long story short, baking is not my forte.
...BUT THEN I MADE THIS!
I had a craving for a sweet bread, but we didn't have any bananas on hand. Determined to make do with what I already had I started measuring and mixing random ingredients, taste testing as I went along. The result was better than I could have ever expected given that this was my first attempt at creating my own baking recipe. It's made with whole wheat flour and sweetened with raw coconut sugar and medjool dates. Creamy almond butter, crunchy coconut, and chewy dates with a light cinnamon taste make this bread perfect for breakfast, snacks, or dessert. Drizzle it with maple syrup and/or nut butter to bring this to the next level. Enjoy!
- 1 cup whole wheat flour
- 1/3 cup raw coconut sugar or other sugar of choice
- 1 tsp baking powder
- 4 medjool dates, soaked for 10-20 minutes to soften
- 1/4 cup shredded coconut
- 3/4 cup milk of choice (I used a mix of light coconut milk and almond milk)
- 1/4 cup natural almond butter
- 1/4 cup melted coconut oil
- 1 flax egg (1 tbsp flax + 2 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (or to taste)
- Prepare the flax egg by mixing 1 tbsp ground flax with 2 tbsp water in a small bowl. Let sit for about 5 minutes or until it thickens
- Preheat oven to 350 degrees and grease a loaf pan
- Combine milk, oil, flax egg and vanilla in a large bowl and stir to combine
- In a medium bowl mix together flour, sugar, baking powder and cinnamon until well combined
- Add dry ingredients to wet and mix by hand until combined.
- Take the dates out of their soaking water and remove the pits. Chop into small pieces and fold into the batter along with the shredded coconut
- Transfer to the loaf pan and bake 22-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before removing from pan
- Optional: Spread a thin layer of almond butter on top (I used Justin's vanilla almond butter) and then sprinkle with more coconut
- Recommended: Serve warm with a drizzle of pure maple syrup and/or nut butter. Best stored at room temp in a container with foil or cling wrap over top. I find that air tight containers make baked goods chewy.