Ever since I injured my foot it’s been hard (nay impossible) to exercise and it’s wearing on me. Oh how it wears on me. I decided to cut out sugar and sugar-types to see if it would make a difference in my sleep patterns, mental or physical health, and really just to see what would change. Cutting out sugar also meant it would be tough to figure out gluten free breakfasts- you know the cereals, the gf breads, the oatmeal with syrup and such, so I had to reinvent my breakfast of choice.
My tattooed man had requested some kind of walnut-date bread so I decided to experiment (over and over again) to make it as a breakfast bread sans sugar for me while satisfying his walnut-date desire. He likes almond butter and I mean a lot. So I looked up the various Elana’s Pantry almond butter creations. I tried her Paleo Breakfast Bread, her Cranberry Almond Loaf, and then moved over to a favorite of mine, Alice Medrich’s Dried Fruit and Nut Loaf, and a few others and combinations thereof.
After much tasting, I finally came up with this winning concoction which has a bit of all my favorite components. My tattooed man agreed this is the best combination and he has in fact just dropped off more walnuts and dates so I can make this yet again. Try it on its own, toasted with goat cheese, cream cheese, or topped with fruit and yogurt. Healthy, sugar free, PACKED with protein.
Date and Walnut Bread
1 cup almond butter
1 Tablespoon grapeseed oil
3 large eggs
1/4 cup arrowroot powder*
1/2 scant teaspoon salt
1/4 teaspoon baking soda
1 cup loosely packed dates, chopped or quartered
1 scant cup walnuts, chopped
Preheat the oven to 350. Grease a small loaf pan. I use earthspread butter as it works better than grapeseed oil. In a large bowl, blend almond butter, oil and eggs with a hand-held blender until smooth. Add the arrowroot powder, salt, and baking soda and mix until just amalgamated. Fold in the dates and the walnuts.
Pour the mixture into loaf pan and bake for 35-40 minutes. Cool for about 10-15 minute before turning out the loaf. Eat warm or toast it the next day.
*I used tapioca flour instead of arrowroot and that worked just as well.
** I like the bumpy lumpy shape on top of a nice fruit loaf of bread. If you prefer it smoother, simply use the spatula that you scrape the dough into the loaf pan to smooth it out.