Ingredients

The following ingredients have 60 Servings
  • 1 cup pitted dates (chopped)
  • 1 cup hot water
  • 1 1/2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour
  • 3/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons aquafaba (the liquid from a can of chickpeas)
  • 1/4 cup runny raw almond butter (I use this this one)
  • 1 tablespoon molasses (not blackstrap)
  • 1 teaspoon apple cider vinegar
  • 1/2 cup chopped pecans

Instruction

  • Preheat the oven to 350°F. Lightly spray 6 mini loaf pans a with cooking spray and set aside.
  • In a small bowl, pour the hot water over the dates and let them soak while you prepare the batter.
  • In a medium mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the chopped pecans.
  • In another mixing bowl, whisk together the aquafaba, almond butter, molasses, apple cider vinegar, and water from the dates.
  • Pour the dry ingredients into the wet and stir until combined.
  • Stir them dates into the batter.
  • Spoon the batter evenly into each cavity of the loaf pan.
  • Bake for 25 to 28 minutes, until a toothpick inserted into the center of a loaf comes out clean.
  • Let cool in the loaf pan on a wire rack for about 5 minutes. Remove the loaves from the pan and continue to let cool on the wire rack.