Ingredients
2 Tablespoons Date Syrup
3 To 4 Large Dates
1/4 cups Water
1/2 teaspoons Ground Cloves
1 cup Almond Flour
1/4 teaspoons Sea Salt
1/2 teaspoons Baking Soda
1/2 cups Pumpkin
3 Tablespoons Ground Flax Seeds
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Date molasses — tahini-date combo, Middle Eastern desserts, marinades
Measures sugar concentration for jams, syrups, fermentation
Round cast iron griddle — pancakes, tortillas, flatbreads
Dark robust maple — bold flavor for baking, glazes, marinades
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Date molasses — tahini-date combo, Middle Eastern desserts, marinades
Measures sugar concentration for jams, syrups, fermentation
Round cast iron griddle — pancakes, tortillas, flatbreads
Dark robust maple — bold flavor for baking, glazes, marinades
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for the date syrup, in a food processor, combine the dates and water until a syrup is formed. add more water if too thick. remove the syrup and place in a separate bowl. 2. for the bread, mix ground flax seeds with water and set aside until egg-like texture forms. 3. rinse your food processor and combine almond flour, salt, baking soda and spices. pulse until thoroughly mixed. 4. add pumpkin, date syrup, and flax seed eggs and pulse for 2 minutes. 5. scoop batter into a lightly greased mini loaf pan. 6. bake at 350 degrees f for 3545 minutes. 7. cool and serve! recipe lightly adapted from elanas pantry.