2X recipe
- 2 cups dried dates, about 8 ounces, pitted(I used Medjool)
- ▢1 cup hot water
- ▢55 g macnut-pecan butter(I used my homemade)
- ▢45 g olive oil
- ▢4 flax “eggs”- I used a mix of ground flaxseed, hemp seeds, and chia seeds(4 tbsp seed mix, 12tbsp water)
- ▢2 tablespoons pure vanilla extract
- ▢2 sprouted spelt flour(240 gm)
- ▢2 cups all-purpose flour(240 gm)
- ▢1 teaspoon fine-grain sea salt
- ▢2 teaspoons baking soda
- ▢1 teaspoon aluminum-free baking powder
- ▢6 large ripe bananas, mashed
- ▢1/2 cup raw walnuts or pecans, coarsely chopped (I only mixed this in one half of the pan as the kids like it plain)
Method
Preheat the oven to 350°F.
In a large bowl, mix the seeds and water and let it sit so the flax and chia seeds can form a gel.
Blend the dates, water, nut butter, and oil.
In the wet bowl, add very ripe bananas and mash. Add the date blend and mix.
Mix the dry ingredients and whisk to combine.
Combine the wet and dry ingredients. Do not overmix; just enough so there aren’t any dry clumps of flour remaining.
Pour into a greased 9×13 pan (I used a glass pan) and add the walnuts to one half (if using).
Bake for 50 minutes till the center comes out clean when pricked with a knife.
Enjoy!
