This is a grain free, gluten free, sugar free quick bread from the Wheat Belly Cookbook that I (Lisa) love! You can make it just as it is, or add some sweetener to taste. I like to use just a bit of xylitol….probably about 1/4 cup or less.
Date Nut Quick Bread
Makes 14 slices.
1 1/3 cups almond meal
1/3 cup ground golden flaxseeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
3/4 cup pitted dates, chopped
1/2 cup chopped pecans
1 egg white
1/4 cup butter, coconut oil, or extra-light olive oil, melted and cooled
1/2 cup buttermilk (or I have used plain greek yogurt)
Optional: 1/4 cup or less xylitol
Preheat the oven to 350 degrees. Grease an 81/2″ x 4 1/2″ loaf pan. In a large bowl sift together the almond meal/flour, flaxseeds, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add the dates and pecans and stir to combine.
In a small bowl, combine the eggs, egg white, butter or oil, and buttermilk and beat lightly to break up the yolks.
Pour the egg mixture into the flour mixture and mix thoroughly with a wooden spoon, just until moistened. Spoon the batter into the loaf pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the bread is firm yet springy to the touch.
Let cool in pan and then remove.
Per serving: 171 calories, 5 g. protein, 11 g. carbohydrates, 13 g. total fat, 3 g. saturated fatm 3 g. fiber, 180 mg. sodium