So, can I tell you how amazing this bread is? It’s pretty epic! In fact, it’s so good, I would be a really mean person if I didn’t share it with you all.

This past weekend was full of cooking, baking, prop shopping, recipe development and photo shoots – it was a whirlwind but so, so fun. While out on a trip to Costco to pick up maple syrup, organic canned goods and other general goodies, I happened to wander into the cookbook section. Needless to say, my husband was bored to tears for the next 15 minutes as I moved from cookbook to cookbook, pouring over all the delicious looking recipes. Just as I was about to continue on with the items that we had actually came to get (isn’t that always the case with Costco – you come for one item and leave with an entire cart full!), I happened to notice a cookbook that really piqued my interest – Bob’s Red Mill Everyday Gluten-Free Cookbook. New to the huge world of gluten-free baking, I casually flipped through some of the recipes and was immediately hooked. This book is fantastic! Not only does it have some great baking recipes, there are also recipes for salads, entrees and snacks. While not vegan, I feel that many of the recipes can easily be adapted and today I’m going to share a great recipe for Teff Date Bread that I adapted slightly to make vegan.

This recipe was super easy to make and used simple ingredients that I already had on hand in my pantry. It was dense, moist and so full of flavour – we pretty much ate the entire thing for breakfast on Saturday. Fresh out of the oven bread is my absolute fave and I just can’t resist, you know what I mean?

I have a few close friends to me who struggle with different digestive issues and this bread is definitely on my list of things to share with them as a bit of a pick me up. This delicious teff date bread is dairy free, egg free, yeast free and gluten free. Rejoice allergy sufferers! Here are the ingredients that we used:

The author of this cookbook, Camilla Saulsbury, really outdid herself with this recipe and, with a minor adjustment to make it vegan, this teff date bread is definitely a new favourite in our house.

Dates are one of our go to snacks at home – they’re so sweet, caramelly and creamy that they make for a perfect fix whenever I’m craving something sweet. But you know what isn’t so perfect? Pits! They are, literally, the pits! 😉

A while back I was really proud of myself when I found a super great deal on some dates in our local grocery store – until I got them home, grabbed a few to snack on and realized my terrible error. These dates had not been pitted. Boo! So, in our pantry these dates sat, passed over in favour of the new, pitted dates for recipes and snacking. I honestly thought I would end up just tossing these dates since the pits were such a hassle to deal with. Until now. My friends, I have an awesome trick to share with you. Enter: an olive pitter. Now, let me be clear – this olive pitter has never seen the inside of an olive. I hate olives. With a passion. You know what I do love though? Finding a new purpose for kitchen tools and this olive pitter is perfect for getting the pits out of dates. Let’s demonstrate:

Whoa! Game changer.

So, after my amazing husband pitted enough dates for this recipe, we were ready to rock.

As I mentioned above, this bread is amazing straight out of the oven. Not to fret though, we ate the last few pieces on Sunday morning and decided to warm up the slices in the oven real quick. Best. Idea. Ever. The edges got nice and crispy, almost caramelized – my guess is that it was the dates that helped with this.

With a quick swap out of a flax egg for the required real egg, this recipe was a breeze to veganize and was one of the best baked gluten free recipes I have yet to make. Usually, I really struggle with getting my recipes to look like the pictures in the book but not with this teff date bread! The final product turned out better than expected, was super moist, had a great nutty-like texture and an incredible aroma that filled our entire home.

My favourite part of the bread though is the flavour – cardamom takes the driver’s seat in this bread and that’s a really good thing. If you’ve never tried cardamom before, you are truly missing out. It’s along the lines of nutmeg mixed with ginger but so much better. My in-laws are Persian and cardamom seeds are a staple for any good Persian tea which means that we were lucky enough to have dried cardamom seeds on hand. On the flip side, it meant that my poor husband had to hand grind said seeds as the recipe calls for ground cardamom. Note to self: pick up ground cardamom! If cardamom is not something that you regularly keep on hand, it can easily be picked up at your local bulk barn, allowing you to buy just enough for this recipe.

Doesn’t that just look delicious?

Already a fan of Bob’s Red Mill products, this recipe really just cranked up my love another step. This recipe was an absolute success and I am so excited to try out all of the other ones in their Everyday Gluten-Free Cookbook . I would definitely encourage you to pick up this cookbook at your local bookstore or online from Amazon. I’ve included links at the bottom of this post for those of you who might be interested in ordering it – they’re affiliate links so if you order through them, I’ll make a small commission which helps me fund this blog and the recipes I share.

Try out this amazing Teff Date Bread for yourself and let me know if you love it as much as we did. Share your photos on Instagram and tag them #glutenfreeveganpantry so I can check them out.

Lots of love & happy eats,

Savanna



5.0 from 4 reviews Teff Date Bread + Cookbook Review Print Prep time 30 mins Cook time 50 mins Total time 1 hour 20 mins This delicious, aromatic teff date bread is moist, dense and perfect for a hearty breakfast to get you going in the morning. Modified from the original recipe slightly, this version is not only gluten free, but also vegan! Author: Savanna adapted from Bob's Red Mill Everyday Gluten-Free Cookbook Recipe type: Breakfast Cuisine: American Serves: 12 slices Ingredients 1 cup chopped pitted dates

1 cup boiling water

1½ cups teff flour

2 Tbsp psyllium husk

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp baking soda

½ tsp fine sea salt

⅔ cup packed brown sugar

1 flax egg (1 Tbsp ground flax + 3 Tbsp water)

¼ cup virgin coconut oil, melted Instructions In a medium bowl, mix the chopped dates and boiled water. Set aside and let sit for 30 minutes to soften. Preheat oven to 350F In a large bowl or mixer, add the teff flour, psyllium husk, cinnamon, cardamom, baking soda and salt. Stir until well mixed. Set aside. Using the bowl that the dates have soaked in, add the flax egg, sugar and coconut oil. Mix well until blended and then add to the flour mixture, stirring until just blended. Be careful not to over mix. Pour batter into a parchment lined bread pan (9x5 inch). Bake for 50-55 minutes or until a toothpick inserted into the loaf comes out clean. Remove from oven and let cool in pan for approximately 10 minutes. After 10 minutes, loaf can be transferred to a wire rack to cool completely. Nutrition Information Serving size: 1 slice Calories: 182 Fat: 5.4 Saturated fat: 4.5 Carbohydrates: 36.1 Sugar: 17.2 Sodium: 202 Fiber: 8.2 Protein: 2.5 3.2.2925

To pick up your own copy of the Bob’s Red Mill Everyday Gluten-Free Cooking, check out these Amazon links!