Low Iodine Date Walnut Loaf

Total time1 hr 40 min

Prep time20 min

Cook time1 hr

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Ingredients

10 servings

1 cup pitted medjool dates, roughly chopped
¾ cup boiling water
1 tsp baking soda
⅓ cup unsalted butter, melted and cooled
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup packed light brown sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
1 cup walnuts, roughly chopped

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
Place the chopped dates in a medium bowl and sprinkle the baking soda over them. Pour the boiling water over the dates and stir briefly, then let the mixture stand for 10 minutes until the dates have softened and the liquid has cooled to near room temperature.

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