Mix flax egg and set aside. Add warm water and pitted dates to a small bowl and set aside to soak.
1 flax egg (1 Tbsp ground flaxseed soaked with 3 Tbsp water), 10 Deglet Noor dates, 1/2 cup warm water
Add rolled oats to food processor fitted with an S-blade and process for 30 seconds. Add ground oats, whole wheat flour, baking powder, baking soda and ginger powder to a mixing bowl.
Add pitted dates and soaking water to food processor and process until smooth.
10 Deglet Noor dates, 1/2 cup warm water
Zest orange to obtain the 1 Tbsp orange zest. Peel orange. Add peeled orange (seeds removed), zest and vanilla to the pureed dates in the food processor and processor until smooth.
Add date/orange mixture and flax egg to dry ingredients and stir to combine. Stir in raisins and seeds, if using. Pour into a parchment lined 9-inch loaf pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
1/4 cup raisins, 1/4 cup raw sunflower seeds
Let cool 5-10 minutes. Slice, serve and enjoy!
Notes
Store leftovers in sealed container at room temperature for up to 2 days or refrigerated for up to 1 week. Sometimes we'll opt to bake them in mini muffin pans(*affiliate link). This shortens the cooking time to about 20 minutes.