Are you looking for a healthy dessert that you and your family can enjoy, all while it being beneficial for the body? Well you are in the right place! I present to you a DATE & WALNUT BREAD!
This is a simple recipe which just makes it even better. It requires only one bowl and has simple ingredients that you can easily find in your pantry. It is also dairy-free and refined sugar-free.
The main ingredient in this recipe is dates. Dates are a staple in the Tunisian diet and they have an excellent nutrition profile. Dates are high in magnesium, potassium, and vitamin B6. They also contain a good amount of fiber and iron.
In addition, dates contain a high amount of antioxidants which are disease-fighting agents.
The sweet bread is very simple to make. It is moisit, fluffy, and not overly sweet. The walnuts add a nice crunch to it but you can replace it with any other nut. It’s perfect for breakfast or an afternoon coffee.
INGREDIENTS:
- 1 cup pitted dates
- 1/3 cup + 1/3 cup olive oil
- 4 tbsp water (divided in 2)
- 1 egg
- 1 tbsp honey (optional: depending on how sweet you want it)
- 1 1/2 cup of flour
- 1/4 cup oats
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- 1/2 cup walnuts or any type of nuts
RECIPE:
DIRECTIONS:
- Preheat oven to 170 C.
- In a food processor, place the pitted dates with 1/3 cup olive oil and 2 tbsp of water. Blend together until you get a paste.
- Place the date paste in a large bowl and add the egg. Whisk until combined. Add 1/3 cup olive oil, 2 tbsp of water, and honey. Whisk well. If it is too thick, you can add a bit of water.
- Add the flour, oats, cinnamon, baking soda, and salt. Mix well. You can use a spatula here. The batter should be very thick. Make sure to mix well so the flour is well incorporated.
- Fold in the nuts. Line a baking pan with parchment paper and pour the batter in. Sprinkle some extra nuts on top. Place in the oven for 45-55 min or until a toothpick inserted comes out clean.
I hope you and your family enjoy this delicious sweet bread.
This article is part of the #TasteTunisia initiative launched by Carthage Magazine. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food, recipes and how they are prepared.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
#TasteTunisia Articles:
- The Best Tunisian Grilled Salad — Salad Mechouia
- Tunisia’s Traditional Mini Doughnuts: Kaa’k Yoyo
- Tunisia’s Seafood Pasta — A Tunisian Delicacy
- Tajine El Bey: Tunisia’s Finest Appetizer
- The Coziest Vegetable Stew – Tunisia’s Go-To Dish for the Cold Months
- Lablebi: One of Tunisia’s Most Popular Street Foods
- The Best Authentic Tunisian Rice Dish – “Rouz Jerbi”
- Omek Houria: Tunisian Mashed Carrot Salad
- Assidat Zgougou — Tunisia’s Sweetness in a Bowl
- Tunisian-Style Stuffed Dates — Tunisia’s Healthiest Sweet Appetizer
- Mom’s Orange Cake — Tunisia’s Winter Dessert
- Tunisia’s National Dish: COUSCOUS
- Kafteji: a Healthy Version of your Favorite Tunisian Dish
- Slata Tounsia – Tunisia’s Summer Salad
- Octopus Barley Soup “Tchich” — Tunisia’s Favorite Ramadan Soup
- Tunisian Mloukhiya, Your Grandma’s Favorite Dish
- A Unique Pizza with a Taste of Tunisia: Harissa Infused Veggie Pizza
- The Famous “Khobz Ch3ir” — Tunisian Barley Bread
- Tunisia’s Octopus Salad: The Best Tunisian Seafood Salad
- Tunisian Stuffed Peppers: “Felfel Mehchi”
- The Traditional Authentic Tunisian Pumpkin Shakshuka
- Delicious Tunisian-Style Lamb Borghol (Bulgur)
- Tunisian Masfouf — Tunisia’s Most Famous Sweet Version of Couscous
- Tunisian Breakfast for Champions: “Zamit” with Pomegranate
- Tunisia’s Lentil Soup – Your Favorite Winter Warmer Dish
- All Tunisian food recipes.
If you would like to comment on this article or anything else you have seen on Carthage Magazine, leave a comment below or head over to our Facebook page. You may also message us via this page.
And if you liked this article, sign up for the monthly features newsletter. A handpicked selection of stories from Carthage Magazine, delivered to your inbox.
