{"id":53280,"date":"2025-01-19T15:45:22","date_gmt":"2025-01-19T14:45:22","guid":{"rendered":"https:\/\/ellerepublic.de\/walnuss-dattel-brot\/"},"modified":"2025-01-19T15:45:26","modified_gmt":"2025-01-19T14:45:26","slug":"walnut-date-loaf-with-hokkaido","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/walnut-date-loaf-with-hokkaido\/","title":{"rendered":"Walnut Date Loaf with Hokkaido (Vegan + GF)"},"content":{"rendered":"\n

Friends! Meet my new favorite bread. A walnut date loaf made with shredded hokkaido pumpkin. It\u2019s a super bread of sorts. Super easy, super healthy and super delicious. Plus it\u2019s gluten-free and vegan! Yep, this pumpkin bread has so many good things going on. It\u2019s tender, moist, subtly spiced and something I think you are really going to love.<\/p>\n\n\n\n

Flax is the miracle to keeping this vegan, with a little help from Medjool dates, which is a great binder for baked goods when they\u2019re both vegan and gluten-free. And they add a subtle sweetness which is just the tiniest bit detectable in the overall flavor. It’s just enough to balance everything out. Ground up oats and almonds make the base, a little ceylon cinnamon and ginger add depth and finely chopped walnuts and unsweetened coconut chips add that extra oomph that makes it so special. Yep, I should have called it my morning glory bread. Every morning with it is simply glorious. That\u2019s how good this bread is!<\/p>\n\n\n

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\"Walnut<\/a><\/figure>\n<\/div>\n\n
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\"Walnuss-Dattel-Brot<\/a><\/figure>\n<\/div>\n\n\n

A walnut date loaf (or rather Hokkaido pumpkin bread) that makes a delicious and healthy breakfast bread<\/h2>\n\n\n\n

Okay, I guess I could have described this an easy, healthy pumpkin bread recipe. But it\u2019s so much more than that. In my world pumpkin bread sounds less than exciting. Unless it\u2019s made with Hokkaido which is by far my favorite type of pumpkin. It has an amazing chestnut-like flavor and is so easy prepare for so many types of recipes. Simply because it doesn\u2019t need to be peeled. Bonus points. And it doesn\u2019t turn to mush. Which is also why I love roasting it. So grating it and adding it to bread, works like a dream. And the beauty is, that if you don\u2019t like pumpkin, then you can substitute grated carrot in its place. Yep, a carrot walnut bread it pretty tasty too. And no one will ever guess that it\u2019s vegan and gluten-free!
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Making your own oat flour is easy!<\/h2>\n\n\n\n

I remember my frustration of thinking, how can they not sell oat flour here in Germany. Then it dawned on me. Make my own. Really, it is possible to make your own oat flour. All you need is a high-powered blender and about 5 seconds of your time. It\u2019s that quick. Just give it a couple whirls in your blender and voila, you have oat flour. Well, as good as oat flour needs to be for this recipe. And actually if you don\u2019t have ground almonds on hand, you can do the same. Careful though, if you grind them too long, they\u2019ll release their oils and you\u2019ll be on your way to making your own almond butter.<\/p>\n\n\n

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\"Walnut<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Walnut Date Loaf with Hokkaido (Vegan + Gluten-free)<\/h2>
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