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Rye Bread with Dates

Serves: 8
Total Calories: 260

Ingredients

1 cup chopped dates
1/2 cup enriched oat or rice milk warmed
1/3 cup molasses
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp enriched oat or rice milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups rye flour
2 teaspoons double acting baking powder

Directions:

Preheat oven to 350 degrees. Put dates in a large bowl. Mix molasses into warmed rice milk and then add to dates. Mix in egg replacer, canola oil, and vanilla extract. Combine rye flour with baking powder. Stir into liquid mixture. Pour into oiled loaf pan dusted with a little rye flour. Bake about 1 hour until top is browned and bread has begun to pull away from sides of pan. Let cool about 20–30 minutes before slicing. Serve with tart orange marmalade or just on its own.

Nutritional Facts:

Serves: 8
Total Calories: 260
Calories from Fat: 65

This Rye Bread with Dates recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.


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