Date Pecan Bread
This may be my favorite sweet bread yet!
It’s grain free (buckwheat is not a grain), organic, egg free, dairy free, and yeast free.
It’s sweet but not too sweet, has a bit of great texture and crunch, freezes well, and is delicious with or without toasting.
It’s easy to whip up and goes great with that coffee or tea date with a friend. I’ve also eaten it several times for dessert and it’s the perfect companion next to a fall salad of rich greens, red onions, apples, and a cider vinaigrette.
Date Pecan Bread
1 1/4 Cups of Ground Organic Raw Hulled Buckwheat Groats
1/8 Cup of Organic Chia Seeds
3 Tablespoons of Organic Coconut Flour
2 teaspoons of Double Acting Baking Powder
3/4 teaspoon of Celtic Sea Salt
1 Tablespoon of Organic Psyllium Husk Powder
1 Cup of Filtered Water
1/2 Cup of Filtered Water
1/4 Cup of Organic Extra Virgin Olive Oil
2 Tablespoons of Raw Organic Honey
3/4 Cup of Roughly Chopped Organic Pecans
1 Cup (packed) Chopped Organic Medjool Dates (seeds removed)
For The Topping:
3 Organic Medjool Dates (seeds removed, cut in 1/2 lengthwise, then cut again lengthwise)
8 Organic Pecan Halves
1 Tablespoon of Organic Raw Hulled Buckwheat Groats
Pinch of Celtic Sea Salt
2 1/2 Tablespoons of Melted Raw Honey
- Grind the groats into flour in a high speed blender (Vitamix or Blendtec work well). Then add the chia seeds and coconut flour and blend for about 1 minute. You will still see chia seeds.
- In the 1 cup of water, whisk the psyllium husk powder, it will thicken quickly. Pour into blender. Add the baking powder, sea salt, the remaining 1/2 cup of water, olive oil, and the 2 Tablespoons of honey. Blend until fully incorporated. Scoop into a medium bowl.
- Fold in the 3/4 Cup of chopped pecans and the 1 cup of chopped dates.
- Prepare an 8 1/2 x 4 1/2 bread pan by using non stick spray and a parchment liner that folds over each side so you can easily remove the bread. Preheat the oven to 325 degrees (I use convection which cooks a big hotter, it may take more time for you bread to cook if you use conventional).
- Scoop the dough into the prepared pan, being careful not to pack it down too much. Smooth the top a bit.
- Arrange the sliced medjool dates and pecans over the top. Sprinkle with the groats and the pinch of sea salt.
- Melt the honey and drizzle over the top.
- Bake for 60 minutes. Cool for 10 minutes in the pan. Using a sharp knife, carefully loosen the edges of the bread, then use the overhanging parchment to lift the bread out onto a cooling rack. Cool completely before cutting with a sharp bread knife. (This bread freezes VERY well! I sliced it and stored it in a double ziplock. When I want a piece, I take one out and pop it in the toaster on the frozen setting.)