Boys take note: Medjool Dates are my kind of date. Seriously.

Statement 1: Medjool dates are a-ma-ziiiing.

Statement 2: I don’t really have anything after that.. well I love breakfast, so Medjools + breakfast = Reason to get up and to the office (I keep my breakfast in the office so that I’ll actually want to go)

This recipe is slightly adapted from here. Mostly because I was looking for something more date-ey and less walnut/sweet. I find that medjool dates have a really special taste and texture (and much richer than any other type I’ve tried) and I love running into them as I eat these, or breakfast cookies, or uhm.. as I make things with dates (somehow every recipe requiring 2 cups of medjools ends up with 1.5…). They’re like crack and they’re packed with fiber (and sugar.. but the good kind not the creepy white kind). Also, while I normally stay away from adding nuts to my baked goods because its kind of like cheating, the walnuts really did a superb job in these, adding crunchy deliciousness and a break from the rich, caramel-ey bread/muffins. It balances the whole thing like its nobody’s business. Definitely don’t skip those, or any other component of this loveliness.

For one full 9×5 loaf, or around 18 muffins, you shall need:

  • 1 cup of chopped Medjool dates + 1 cup of boiling water
  • 1 egg
  • 3 tblsp canola oil (or melted coconut oil. I am always out when I’m about to bake something cool. Boo)
  • 1/4 cup of dark brown sugar
  • vanilla to taste (I think I used two bottle tops. WILD)
  • 1 cup of whole wheat flour
  • 1 cup of oats (or oat flour if you have some)
  • 1.5 tblsp flax seeds (totally optional)
  • 1.5 tblsp of chia seeds (totally optional too)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • a lot of cinnamon
  • 1 cup chopped walnuts
  1. Add the chopped dates to the boiled water and let stand while you do everything else.
  2. This is another quick recipe, so you should preheat your oven to 350F right about now.
  3. In a blender, blend together the whole wheat flour, oats, flax and chia seeds, baking powder, baking soda, salt and cinnamon until it looks homegeneous, or homogeneous enough for you (depends the texture you prefer of your baked goods). If you have a small enough blender, you could just blend the oats and make them into oat flour.. but I find that the weight of the other ingredients helps this process with my blender. If you have oat flour skip this step altogether and just mix all of the dry ingredients (except walnuts) in a medium bowl.
  4. In a separate bowl, whisk together the egg, oil, sugar and vanilla.
  5. Blend the dry ingredient mix with the wet ingredients. Once it all comes together, incorporate the dates with the water and fold them in along with the walnuts.
  6. Distribute the mix along previously lined muffin pans or pour onto a greased and floured (or lined with parchment paper) loaf pan. Or be like me and do half and half because your muffin pan only holds 6 muffins.
  7. Top with oats and some raw/turbinado sugar (if you want extra sweetness.. I didn’t) and bake at 350 F for about 50 min or until a knife inserted in the middle comes out clean. If you did muffins, or half and half, reduce the baking time to 40 min and then keep checking until they’re done. Even when they’re over baked they’re still moist inside (just crusty outside), so don’t worry too much about it.
  8. Enjoy for breakfast, lunch, dinner, snacks, etc.!

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