Pão de tâmaras e nozes (sem ovos, sem laticínios, sem açúcar refinado)

Esta Pão de tâmaras e nozes 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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Pão de tâmaras e nozes

Esta Pão de tâmaras e nozes is a simple sweet bread with plenty of fiber, protein, minerals, and healthy fats, all with no eggs, no dairy, and no refined sugar.

5 da 13 votos

Impressão Revisão Economize Salvo!

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Tempo de preparação: 30 minutos minutos

Hora de cozinhar: 55 minutos minutos

legal: 3 horas horas

Tempo total: 4 horas horas 25 minutos minutos

Curso: Café da Manhã, Sobremesa, Lanche

Cozinha: americano

Dose: 12 fatias

Calorias: 237.6 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ 1 xícara Datas Medjool - pitted, finely chopped, 5.5 oz/155g (note 1)
• ▢ 1 ½ copos Leite de amêndoas morno - (nota 2)
• ▢ 2 copos Farinha para todos os fins - (nota 3)
• ▢ 2 colheres de chá Fermento em pó
• ▢ ½ colher de chá Bicarbonato de sódio
• ▢ 1 colher de chá Canela
• ▢ ¼ colher de chá sal
• ▢ 1 colher de chá de extrato de baunilha
• ▢ ½ xícara Azeite de Oliva de Sabor Suave - (nota 4)
• ▢ ⅓ xícara Nozes picadas - (nota 5)
• ▢ ⅓ xícara Nozes Pecãs Picadas - (nota 6)

Opcional

• ▢ ½ xícara Açúcar de cana não refinado - (nota 7)

Instruções

• 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.
• Let it cool down for 10 minutes in the pan, then transfer it to a cooling rack. Keep it at room temperature for a few hours before slicing.

Notas

notas 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. 

notas 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.

notas 3: Or white whole wheat or white spelt flour. For a gluten-free version, use my guia de conversão para sem glúten. The recipe doesn’t work with almond flour or oat flour.

notas 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. 

Nota 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.

Modo FornoEu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15 °C (25 °F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Armazenamento: 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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Nutrição

Servindo: 1fatia (de 12 fatias) | Calorias: 237.6kcal | Carboidratos: 26.4g | Proteína: 3.3g | Gordura: 13.9g | Gordura saturada: 1.7g | Gordura poliinsaturada: 3.4g | Gordura monoinsaturada: 8.3g | Sódio: 206.2mg | Potássio: 135.7mg | Fibra: 2.1g | Açúcar: 8.5g | Vitamina A: 21.1IU | Vitamina C: 0.1mg | Cálcio: 94.8mg | Ferro: 1.4mg | Magnésio: 20.3mg | Fósforo: 64.5mg | Zinco: 0.4mg

Ingredientes e Substituições

Você só precisa de alguns ingredientes simples para fazer esta receita. Veja como escolher e substituir os ingredientes.

• Datas Medjool – 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.
• Leite de amêndoas morno – 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.
• Farinha para todos os fins – 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.
• Fermento em pó – This is the main leavening agent, helping the bread rise and become light.
• Bicarbonato de sódio – This gives the bread an extra lift and helps it brown nicely.
• Canela – This adds a warm spice flavor that complements the dates and nuts perfectly.
• sal – Salt helps to balance the sweetness and brings out all the other flavors.
• de extrato de baunilha – This adds depth of flavor to the bread.
• Azeite de Oliva de Sabor Suave – 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.
• Nozes picadas e Nozes Pecãs Picadas – 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.
• Açúcar de cana não refinado – 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)

Dicas de confeitaria da Carine

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

• Melhores datas – 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.
• Nível de doçura – 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.
• Variedades de nozes – 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.
• Adicione chocolate – 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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