Mom's Date Nut Bread Made Healthy
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 166.3
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 80.0 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.2 g
- Protein: 2.6 g
View full nutritional breakdown of Mom's Date Nut Bread Made Healthy calories by ingredient
Introduction
I had some dates leftover from another recipe, so I modified the date nut bread recipe my mom made when i was a kid. Next time, I might experiment with leaving out the added sugar entirely and just rely on the sweetness from the dates and raisins. PS--It's vegan, too! I had some dates leftover from another recipe, so I modified the date nut bread recipe my mom made when i was a kid. Next time, I might experiment with leaving out the added sugar entirely and just rely on the sweetness from the dates and raisins. PS--It's vegan, too!Number of Servings: 16
Ingredients
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1 cup boiling water
1 cup chopped pitted dates
3/4 cup golden raisins
1 tsp baking soda
2 tbsp sunflower oil
1/2 cup sugar in the raw
1 tsp. vanilla extract
2 1/2 tbsp ground flaxseed
3 tbsp water
1 1/3 cups whole wheat flour
3/4 cup chopped pecans
Directions
1. Combine the ground flaxseed and 3 tbsp water in a small bowl and set aside.
2. Put the dates, raisins, and baking soda in a bowl and pour the boiling water on top. Set aside for several minutes.
3. Stir the oil and sugar together in a large bowl. Add the flaxseed/water mixture and vanilla extract; stir well.
4. Add the flour and mix.
5. Add the fruit mixture (water included) and mix. Stir in the pecans.
6. Bake at 350 for 50 minutes in a 9 x 5 inch bread pan coated with non-stick spray.
Number of Servings: 16
Recipe submitted by SparkPeople user ENID37.
2. Put the dates, raisins, and baking soda in a bowl and pour the boiling water on top. Set aside for several minutes.
3. Stir the oil and sugar together in a large bowl. Add the flaxseed/water mixture and vanilla extract; stir well.
4. Add the flour and mix.
5. Add the fruit mixture (water included) and mix. Stir in the pecans.
6. Bake at 350 for 50 minutes in a 9 x 5 inch bread pan coated with non-stick spray.
Number of Servings: 16
Recipe submitted by SparkPeople user ENID37.
Member Ratings For This Recipe
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CD12794584
