Since my favourite way to have toast is with nut butter and banana, I love to have pre-sliced and frozen breads in my freezer for a quick and delicious homemade start to my day. I adore really brown and seedy breads, especially with avocado, but with sweet toppings a bread that lends itself to sweetness works so amazingly better. Adding dates into bread gives a really gooey sweet surprise every other mouthful, while the walnuts add a wonderful crunch that balances out the squidgy-ness of toppings such as banana.
I’ve recently gone gluten free as I feel it suits my body better, so this recipe is for all you ‘gluten-free-ers’ out there, but gluten free flours can be easily substituted for normal flour. Just follow your usual bread recipe, but add in the date syrup, dates, raisins and walnuts.
- 500g Gluten free bread flour – I use Doves Farm, which is a mix of rice and buckwheat with a few natural thickeners)
- 15g Chia Seeds + 60ml Water + 1tsp Baking Powder, left to react for 10 mins
- 3tbsp Oil (Sunflower or Coconut)
- 1tsp Apple Cider Vinegar
- 3tbsp Date Syrup
- 1tsp Salt
- 425ml Plant Milk
- 2 Handfuls Raisins
- 2 tsp Quick Yeast
- 6 Medjool Dates, chopped into approximately 6ths (cut in half to get out the stone, then each side into 3)
- 3 Handfuls of Walnuts, broken up roughly
Put the chia seed mix, oil, vinegar, date syrup, salt and milk into a bowl and whisk well. Add the flour and yeast, mixing into a smooth, thick batter. Tip the dough into an oiled bread tin and smooth the top. Loosely cover with oiled cling film and leave to rest until the dough has risen to the top of the tin. Bake in a pre-heated oven for 55/60 minutes.
When cooled, slice and freeze. It’s best to do this as unless you plan to eat the whole loaf within 2 days, it will go dry very quickly. By freezing, it means you can get out as many slices as you need, defrosting as it toasts. You can then eat the loaf as fast or slow as you want, without having to worry about eating it up before it goes off!