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.

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

1. 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.
2. 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.
3. Fold in the 3/4 Cup of chopped pecans and the 1 cup of chopped dates.
4. 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).
5. Scoop the dough into the prepared pan, being careful not to pack it down too much. Smooth the top a bit.
6. Arrange the sliced medjool dates and pecans over the top. Sprinkle with the groats and the pinch of sea salt.
7. Melt the honey and drizzle over the top.
8. 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.)