I’m making a low fat date nut bread today. Dates are a great source of potassium and are loaded with fiber. We’re adding one cup of dates and we’re taking a cup and a half of boiling water and we’re going to let the dates soak in that. It will go about 10 minutes.
Have one large egg that I would break and put in to this bowl and we need to bake the egg. I’m using a whisk to beat the egg. I’ve measured out a cup and a half sugar and begin mixing that, add a little bit more.
I’ve measured out two and a fourth cups of flour, to that I’m adding a fourth of a teaspoon of baking powder, two teaspoons of baking soda and a half of teaspoon of salt into the sifter, will put mixture and sifted all as one. Now to the flour mixture, we’re going to add one cup of chopped walnuts, this is not have to be walnuts, if you prefer pecans, it would work just as well and just mix them in and mix up the flour a little bit as well.
Now I’m taking the dates and the moisture, the liquid that was with the dates, don’t separate any of them just leave it in there, and to it, alternately, I’m going to add some flour and some of the egg mixture and begin mixing that. I’ve melted some margarine, this is just one tablespoon of margarine so it’s very light in fat, this recipe as well as there’s only one egg. I also have one teaspoon of vanilla of course for great flavoring and we’ll mix that in as well. And now, we’re ready to put it in the pan. I pre-grease this pan so it will come out nicely once it bakes and we’ll just place kind of—this right in here.
I pre-heated my oven to 350 degrees and it’s best to place this right into the center of the oven and I’ll set my timer for 75 minutes or an hour in a quarter and it’s cracked right down in the middle beautifully and that’s just exactly how it’s suppose to look. We’ll set it on this cooling rack and leave it here for about 20 to 30 minutes. The date nut bread now is cooled sufficiently so just take a kitchen knife or a table knife and go right around the edges to make sure that nothing is still touching the edge and just put my hand underneath this, flip it out, it came out beautifully.
I like to serve it with cream cheese. I make little sandwiches from this. That is really good, it’s warm and good.
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