Ingredients

The following ingredients have 12 Servings
  • boiling water, enough to cover dates
  • 1 1/4 cup packed (290 g), finely chopped pitted dates
  • 2 cups (250 g) spelt flour
  • 2/3 cup (135 g) coconut sugar
  • 1 tbsp baking soda 
  • 1/2 tsp sea salt
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp psyllium husk powder + 3 tbsp hot water
  • 1/2 cup (125 ml) non-dairy milk + 1 tsp white or apple cider vinegar
  • 1/4 cup melted (45 g) coconut oil
  • 1/2 cup (125 g) plain canned pumpkin puree

Instruction

  • Pre-heat the oven to 350 degrees F. Line a standard-sized loaf pan with parchment paper or lightly coat with non-stick cooking spray.
  • Place the chopped dates in a bowl, pour boiling water over them and set aside for about 10 minutes. Once they’re done soaking, drain well, pressing them against the bowl to squeeze off excess water.
  • Mix the psyllium and water in a small dish and set aside for at least 3 minutes.
  • Mix the flour, sugar, baking soda and sea salt together in a large mixing bowl, breaking up any clumps and mixing well to distribute the salt and baking soda.
  • Mix the milk and apple cider vinegar together in a small bowl.
  • Add the milk and apple cider vinegar mixture, psyllium egg, melted coconut oil and pumpkin to the dry ingredients. Drain the dates and add those too. Fold together gently until all the dry ingredients are wetted. Once the flour is incorporated, stop mixing.
  •  Evenly spread the batter into the prepared loaf pan and bake for 50 minutes.
  • After it comes out of the oven, let sit in the pan for 5-10 minutes. Carefully lift or lift out of the pan and let cool on a rack for at least 30 minutes before slicing.