Date Nut Bread

1. Soak Dates

Soak the pitted and finely chopped medjool dates in boiling water, letting them sit for at least 10 minutes.

2. Prepare Dry Ingredients

In a large bowl, whisk together the unbleached all-purpose flour, sugar, baking soda, salt, and ground cinnamon.

3. Prepare Flax Egg

Combine warm water with ground flaxseeds and let it sit until thickened.

4. Combine Wet Ingredients

Whisk together unsweetened nondairy milk and apple cider vinegar, then add melted coconut oil and the prepared flaxseed mixture, and whisk again.

5. Mix Batter

Combine the dry flour mixture with the wet nondairy milk mixture, stirring gently. Incorporate the drained dates and chopped walnuts. Add a splash more nondairy milk if the batter seems too dry.

6. Bake

Pour the batter into the prepared loaf pan and bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

7. Cool and Serve

Let the bread cool in the pan for 30 minutes, then remove and let it cool completely on a wire rack for an additional 15 minutes before slicing and serving.