Daddelbrød med nøttesmør (uten egg, uten meieriprodukter, uten raffinert sukker)

Dette Daddel- og nøttebrød is a simple sweet bread with plenty of fiber, protein, minerals, and healthy fats, all with no eggs, no dairy, and no refined sugar.

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Daddel- og nøttebrød

Dette Daddel- og nøttebrød is a simple sweet bread with plenty of fiber, protein, minerals, and healthy fats, all with no eggs, no dairy, and no refined sugar.

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Prep Tid: 30 minutter min

Cook Tid: 55 minutter min

kul: 3 timer timer

Total tid: 4 timer timer 25 minutter min

Rett: Frokost, dessert, snacks

Opprinnelse: amerikansk

porsjoner: 12 skiver

Kalorier: 237.6 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 1 cup Medjool Datoer - uten stein, finhakket, 155 g (merknad 1)
• ▢ 1 ½ kopper Varm mandelmelk - (merknad 2)
• ▢ 2 kopper All-purpose mel - (merknad 3)
• ▢ 2 ts Baking Powder
• ▢ ½ teskje Natron
• ▢ 1 teskje Kanel
• ▢ ¼ teskje Salt
• ▢ 1 teskje Vaniljeekstrakt
• ▢ ½ cup Olivenolje med mild smak - (merknad 4)
• ▢ ⅓ cup Hakkede valnøtter - (merknad 5)
• ▢ ⅓ cup Hakkede pekannøtter - (merknad 6)

Valgfritt

• ▢ ½ cup Uraffinert rørsukker - (merknad 7)

Instruksjoner

• Preheat the oven to 350 °F (180 °C). Line a 9-inch loaf pan with parchment paper. Slightly oil the paper with oil. Set aside.
• Place the pitted dates in a glass bowl, cover with warm almond milk. Place a plate on top of the bowl to keep all the moisture in. Set it aside for 10 minutes.
• In a large mixing glass bowl, add flour, baking powder, baking soda, cinnamon, salt, and sugar if used. Whisk to evenly combine.
• Pour the dates with the milk into a blender and blend on medium-high speed until a paste forms.
• Pour the date paste into the bowl with the dry ingredients. Add oil, vanilla extract. and chopped nuts.
• Use a rubber spatula to stir to form a smooth batter.
• Pour the bread batter into the prepared pan.
• Bake the bread at 350°F (180°C) on the center rack for 25-35 minutes until a toothpick inserted in the center comes out clean.
• La den avkjøles i 10 minutter i formen, og flytt den deretter over på en rist. La den stå i romtemperatur i noen timer før du skjærer den opp.

Merknader

Merknader 1: You can use other types of dates, but they are less moist, which means the crumb of the bread won’t be as soft. Make sure you weigh the pitted dates for precision. 

Merknader 2: Make sure you measure the milk after warming it up. You need the amount to be precise, not evaporated, as it’s used as a binder in the recipe.

Merknader 3: Or white whole wheat or white spelt flour. For a gluten-free version, use my glutenfri konverteringsguide. The recipe doesn’t work with almond flour or oat flour.

Merknader 4: Or other light-flavor oil. I don’t recommend swapping oil for applesauce, mashed banana or yogurt, this will turn the bread dense, and gummy

Notes 5 and 6: Or chopped almonds or seeds like pumpkin seeds, hemp seeds, sunflower seeds. 

Merk 7: Add the sugar for a sweet bread; skip if you don’t like added sugar. Tasty options I like to add are soft brown sugar, date sugar, or coconut sugar.

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

Oppbevaring: Store the bread unsliced in the fridge in an airtight box to keep it moist and fresh. Keep it for up to 4 days. Freeze it in a sealed box for up to 1 month. Thaw it the day before at room temperature.

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Ernæring

Visning: 1skive (fra 12 skiver) | Kalorier: 237.6kcal | karbohydrater: 26.4g | Protein: 3.3g | Fett: 13.9g | Mettet fett: 1.7g | Flerumettet fett: 3.4g | Enumettet fett: 8.3g | Natrium: 206.2mg | kalium: 135.7mg | Fiber: 2.1g | Sukker: 8.5g | A-vitamin: 21.1IU | Vitamin C: 0.1mg | Kalsium: 94.8mg | Stryke: 1.4mg | Magnesium: 20.3mg | Fosfor: 64.5mg | Sink: 0.4mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Medjool Datoer – These are the most important ingredient! They provide all the sweetness (if you’re not using sugar), a rich flavor, and essential moisture. They also help bind the bread.
• Varm mandelmelk – We use warm milk to soak and soften the dates, making them easy to blend into a smooth paste. Any plant-based milk, like soy or oat milk, will work.
• All-purpose mel – This gives the bread its structure and crumb. You can also use white whole wheat flour or white spelt flour for a slightly heartier texture.
• Baking Powder – This is the main leavening agent, helping the bread rise and become light.
• Natron – This gives the bread an extra lift and helps it brown nicely.
• Kanel – This adds a warm spice flavor that complements the dates and nuts perfectly.
• Salt – Salt helps to balance the sweetness and brings out all the other flavors.
• Vaniljeekstrakt – This adds depth of flavor to the bread.
• Olivenolje med mild smak – This provides moisture and fat, which is key to a tender loaf. Any light-flavored oil, such as avocado oil or melted coconut oil, is a fine substitute.
• Hakkede valnøtter og Hakkede pekannøtter – These add healthy fats, protein, and a wonderful crunchy texture. You can use any combination of nuts, like almonds, or seeds like pumpkin or sunflower seeds.
• Uraffinert rørsukker – This is optional, but I recommend it if you have a sweet tooth or if your dates aren’t very sweet. You can also use coconut sugar or soft brown sugar.

How to Make Date Nut Bread (in Pictures)

Carines baketips

Let me share a few more tips for a perfect date nut bread!

• Beste datoer – I find Medjool dates work best because they are the sweetest and richest, which makes the bread very moist. If you use other, drier dates, the bread might not turn out as soft or sweet.
• Søthetsnivå – If you’re using a drier date variety or just have a sweet tooth, feel free to add the optional sugar to the dry ingredients. Any granulated sugar, like coconut sugar or brown sugar, works well.
• Nut Varieties – You can easily play with the types of nuts to change the flavor. Walnuts and pecans are classic, but almonds, pistachios, or cashews are also great choices.
• Tilsett sjokolade – For a sweeter bread, you can add chocolate chips. I recommend stirring in up to 1/3 cup, but if you do, you should reduce the total amount of nuts by 1/3 cup so the batter isn’t too crowded.

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