Fruit and Nut Spelt Bread
Vegan, Soy-Free, Refined Sugar Free
Prep time: 15 minutes
Bake time: 45 minutes
3/4 cup rolled oats, blended into a flour
3/4 cup spelt flour (all-purpose flour works too)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup finely chopped walnuts
1 cup cranberries
2 medjool dates, soaked and blended into a pureé
3 flax eggs (3 tbsp ground flax seed + 9 tbsp water, soaked for 5 minutes)
1 tsp vanilla extract
3/4 cup almond milk
Preheat oven to 350F. Prepare a loaf pan by coating with non-stick spray.
Begin by blending the oats into a flour in a high powered blender or food processor.
In a large bowl, add all dry ingredients including nuts and cranberries and mix.
In a separate small bowl, mix all liquid ingredients (flax eggs, vanilla, almond milk, and date paste.
Add liquid ingredients to dry ingredients and stir until combined.
Spoon the batter into the prepared loaf pan; it will be thick. Flatten with spatula so the top is smooth.
Bake for 40-45 minutes until the top is slightly crispy and a toothpick comes out clean.
Let cool, slice, and enjoy!