Ingredients

• 1 cup Hot Water
• 1 cup Pitted Dates chopped
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 3/4 cup Organic Coconut Sugar
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Chopped Pecans
• 6 Tbsp Aquafaba* the liquid from a can of chickpeas
• 1/4 cup runny raw Almond Butter
• 1 Tbsp Molasses not blackstrap
• 1 tsp Apple Cider Vinegar

Instructions

1. Preheat the oven to 350°F. Lightly spray a six-cavity mini loaf pan with cooking spray and set aside.
2. In a small bowl, pour the hot water over the dates and let them soak while you prepare the batter.
3. In a medium mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Stir in the chopped pecans.
4. In another mixing bowl, whisk together the aquafaba, almond butter, molasses, apple cider vinegar and water from the dates.
5. Pour the dry ingredients into the wet and stir until combined. Stir them dates into the batter.
6. Spoon the batter evenly into each cavity of the loaf pan. Bake for 25-28 minutes, until a toothpick inserted into the center of a loaf comes out clean.
7. Let cool in the loaf pan on a wire rack for about 5 minutes. Remove the loaves from the pan and continue to let cool on the wire rack.