A sugar-free, whole food, plant-based peanut butter quick bread loaded with fiber and plant protein. The perfect breakfast, snack or dessert!
Servings 9
Ingredients
1cuppeanut butter
1 1/4cupalmond milk, unsweetenedor other non-dairy milk
2flax eggs2T ground flax + 6T water = 2 flax eggs
1cuppureed dates
1tspsalt
2tspbaking powder
1/2tspbaking soda
1 1/2cupwhole wheat flour
2Tbspcornstarch
cacao nibs or dark chocolate chipsoptional
Instructions
Make flax eggs by combining ground flaxseed and water in a small bowl. Let sit for ~10 minutes.
Preheat oven to 325°F.Grease or line 9x5" bread loaf pan.
Make date paste by placing 1 cup of dates and ~1/2c water in a food processor. You may need to add water ~1Tbsp at a time and scrape sides down a few times to get a smooth final texture.
In a large bowl combine peanut butter (may need to heat it for ~30 seconds in the microwave to loosen it up), almond milk, flax eggs, date paste, salt, baking powder, baking soda, and mix together.
Add the flour and cornstarch to the bowl and use a sturdy spoons/spatula to mix well.
Add cacao nibs at this time if you like.
Scrape the batter into the loaf pan. Sprinkle cacao nibs on top if you like.
Place loaf pan on the center rack.Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
Remove from oven and let cool in pan for at least 15 minutes.
Notes
For more info on how to make date paste check out this link. For more info on how to make a flax egg check out this link.