What more can you ask for from a loaf? Gluten-free, no added sugar, full of nutrient-rich nuts, dates and flax—and most importantly, delicious! This loaf is quite dense, so it slices up nicely. It would be perfect for freezing and then toasting for breakfast. You could also turn it into a dozen muffins, but keep an eye on the time, as they will not need to cook as long.
1 1/3 c. pitted dates
pinch of baking soda
3/4 c. water
1 free-range organic egg
1/3 c. butter
1 c. gluten-free baking mix
3/4 tsp guar gum
1 tsp baking powder
1 tsp cinnamon
1/2 c. chopped and toasted pecans
1/4 c. Omega Crunch Shelled Flax Seed (optional)
Preheat oven to 350°. Chop pecans and toast them in oven for about 5 minutes.
Chop dates and add to a small pan with water and pinch of baking soda. Bring to boil over med-high heat, simmer and let cool.
Combine gluten-free baking mix, guar gum, baking powder and cinnamon. Add in the pecans and flax (or any other nuts and seeds you prefer). Save enough to sprinkle on top of your loaf before it heads off to the oven!
In a small dish, melt the butter and let it cool. Then whisk in the egg.
Make a well in your dry mixture and add the cooled date mixture followed by the butter and egg. Give it a few good stirs until it is blended.
Pour into a greased or lined loaf pan. Bake for 45 minutes.
