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Prep Time:20 minsAdditional Time:9 hrs 10 minsTotal Time:9 hrs 30 minsServings:16Yield:16 slicesJump to Nutrition Facts
Prep Time:20 minsAdditional Time:9 hrs 10 minsTotal Time:9 hrs 30 minsServings:16Yield:16 slices
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:9 hrs 10 mins
Additional Time:
9 hrs 10 mins
Total Time:9 hrs 30 mins
Total Time:
9 hrs 30 mins
Servings:16
Servings:
16
Yield:16 slices
Yield:
16 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(8 ounce) packagepitted whole dates, snipped1 ½cupsboiling water1cupall-purpose flour1cupwhole-wheat flour1teaspoonbaking soda1teaspoonbaking powder½teaspoonsalt1egg1teaspoonvanilla½cupsliced almonds, toasted and coarsely chopped1teaspoonLight-colored corn syrup1tablespoonCoarse sugar
Cook Mode(Keep screen awake)
Ingredients
1(8 ounce) packagepitted whole dates, snipped
1 ½cupsboiling water
1cupall-purpose flour
1cupwhole-wheat flour
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
1egg
1teaspoonvanilla
½cupsliced almonds, toasted and coarsely chopped
1teaspoonLight-colored corn syrup
1tablespoonCoarse sugar
DirectionsPlace dates in a medium bowl. Pour the boiling water over the dates. Let stand for about 20 minutes or until the dates are softened and the mixture has cooled slightly.Preheat oven to 350 degrees F. Lightly grease the bottom and 1/2 inch up the sides of an 8x4-inch loaf pan; set aside. Stir together both flours, the baking soda, baking powder, and salt in a large bowl. Beat the egg and vanilla in a small bowl with a fork; stir into the cooled date mixture. Add the date mixture and almonds to the flour mixture; stir until well mixed (the mixture will be thick).Spoon the batter evenly into the prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool completely on the wire rack. Wrap the cooled loaf in plastic wrap and store overnight before slicing. If desired, brush the loaf with corn syrup and sprinkle with coarse sugar before slicing.TipsTip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.Originally appeared: Diabetic Living Magazine
Directions
Place dates in a medium bowl. Pour the boiling water over the dates. Let stand for about 20 minutes or until the dates are softened and the mixture has cooled slightly.Preheat oven to 350 degrees F. Lightly grease the bottom and 1/2 inch up the sides of an 8x4-inch loaf pan; set aside. Stir together both flours, the baking soda, baking powder, and salt in a large bowl. Beat the egg and vanilla in a small bowl with a fork; stir into the cooled date mixture. Add the date mixture and almonds to the flour mixture; stir until well mixed (the mixture will be thick).Spoon the batter evenly into the prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool completely on the wire rack. Wrap the cooled loaf in plastic wrap and store overnight before slicing. If desired, brush the loaf with corn syrup and sprinkle with coarse sugar before slicing.TipsTip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Place dates in a medium bowl. Pour the boiling water over the dates. Let stand for about 20 minutes or until the dates are softened and the mixture has cooled slightly.
Preheat oven to 350 degrees F. Lightly grease the bottom and 1/2 inch up the sides of an 8x4-inch loaf pan; set aside. Stir together both flours, the baking soda, baking powder, and salt in a large bowl. Beat the egg and vanilla in a small bowl with a fork; stir into the cooled date mixture. Add the date mixture and almonds to the flour mixture; stir until well mixed (the mixture will be thick).
Spoon the batter evenly into the prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool completely on the wire rack. Wrap the cooled loaf in plastic wrap and store overnight before slicing. If desired, brush the loaf with corn syrup and sprinkle with coarse sugar before slicing.
Tips
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)118Calories2gFat23gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
