Date Seed Bread

Words can't even explain how dense, soft, and delicious this bread is. I even surprised myself with how it turned out :)

This is made with all real ingredients and is high in healthy fats and natural proteins from seeds and nuts! It's plant based, vegan, gluten free, and grain free!

Yields: 6-8 slices

Time: 25-30 minutes

Ingredients:

3 medjool dates (soaked for 5-10 minutes and pitted)

1/3 cup raw pumpkin seeds (I use sprouted seeds)

1 tbsp flax seeds

1/2 cup raw almond flour

2 tbsp coconut flour

1 tbsp coconut sugar

2 chia eggs (1 1/2 tbsp chia mixed with 4 tbsp water - let sit to thicken for 5-10 minutes)

2 tbsp nut butter (I used raw almond butter)

1 tbsp coconut oil

1 tsp sea salt

Directions:

1. Preheat oven to 350 degrees. Lightly oil or spray a bread loaf pan
2. In a food processor, add dates, pumpkin seeds, and flax seeds and pulse until crumbly
3. Add to a large mixing bowl, add remaining ingredients (except sea salt) and mix well until dough forms. If it's too dry, option to add small increments of nut milk. 
4. Transfer to the bread loaf pan and sprinkle with sea salt
5. Bake for 17-20 minutes or until center is cooked thoroughly and edges are lightly brown.
6. Enjoy at room temperature up to a week, longer in the fridge and freezer!
7. I topped this one with plant based yogurt, nut butter and granola!