Grain Free Date and Nut Bread:


  • 1 ½ Cups Almond Flour
  • ½ Cup Tapioca or Arrowroot Starch
  • ½ teaspoon Sea Salt
  • 2 ½ teaspoons Organic Ground Cinnamon
  • 1 ½ teaspoons Organic Ground Ginger
  • ¼ teaspoon Organic Ground Nutmeg
  • 1 teaspoon Aluminum Free Baking Soda
  • 1 teaspoon Baking Powder
  • 2 Large Eggs, Lightly Beaten (Pastured or Organic Eggs)
  • 1 to 1 ¼ Cups Boiling Water (use up to 1 ¼ Cups if your dates are very dry)
  • 1 ½ Cups Organic Pitted and Roughly Chopped Dates
  • 1 Cup Chopped Walnuts or Pecans
  • ¼ Cup Raw Honey
  • 6 Tablespoons Pastured Butter (cut into chunks)


  • Grease a 9×5 loaf pan with coconut oil
  • Chop dates (removing pits) and set aside.
  • In a small saucepan bring water to a boil and remove from heat.
  • Add the chunks of butter, dates, and honey to the hot water, stirring frequently until the butter melts.
  • Allow the mixture to cool.
  • In a large bowl combine the almond flour, tapioca/arrowroot starch, salt, cinnamon, ginger, nutmeg, baking soda, and baking powder, whisking to combine.
  • In a small bowl beat the 2 eggs and add to the cooled water/date/honey mixture.
  • Add the egg mixture to the dry ingredients and stir until a smooth batter is formed.


  • If the batter seems very thin add more almond flour, a tablespoon at a time, until the consistency resembles a cake batter.
  • Add the nuts to the batter stirring to combine and pour into the greased loaf pan.
  • Bake at 325 degrees for approximately 1 hour and 15 minutes or until a toothpick inserted comes out clean. If the loaf begins to brown too quickly cover with a piece of parchment paper or aluminum foil.

Source: Living Gluten and Grain Free


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