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Zucchini, tahini and date bread
2023-08-18
https://www.metro.ca/userfiles/image/recipes/pain-zucchinis-tahini-12179.jpg
PT25M
PT55M
PT1H20M
Preheat oven to 350°F and place rack in center position. Grease a 10 x 5-inch loaf pan. Line bottom with parchment paper, letting it hang over each side.In a bowl, combine flour, almond powder, oats, spices, baking powder, baking soda and salt. Set aside.In another bowl, using an electric mixer, beat eggs, tahini, olive oil, toasted sesame oil, maple syrup and vanilla for 1 minute. Add zucchini and mix a little more.Beat in the dry ingredients with an electric mixer for about 30 seconds, or until the mixture thickens. Using a spatula, fold in the dates and mix well.Pour into tin and sprinkle with sesame seeds. Bake for about 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack before unmolding.Good to know:
If the grated zucchini contains a lot of water, it's important to dry them lightly with a clean dishcloth or paper towel to remove some of the water, but not too much!
The bread can be kept for 2 days at room temperature or 4 days in the refrigerator.Source : K pour Katrine
8-10
5
1
5
5
1 cup (250 mL) gluten-free flour or regular flour
1 cup (250 mL) almond powder or almond flour
1/2 cup (125 mL) gluten-free quick-cooking oats
1 1/2 teaspoons (7,5 mL) cinnamon
1 teaspoon (5 mL) ground cardamom
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2,5 mL) baking soda
1/2 teaspoon (2,5 mL) salt
2 eggs
1/2 cup (125 mL) runny tahini
1/3 cup (80 mL) olive oil
2 teaspoons (10 mL) toasted sesame oil
1/2 cup (125 mL) maple syrup
2 teaspoons (10 mL) vanilla
2 cups (500 mL) finely grated zucchini
1 1/4 cup (310 mL) chopped dates, well packed
3 tablespoons (45 mL) sesame seeds, for sprinkling
Zucchini, tahini and date bread
8-10
Dessert - Collation
0:25
Preparation
0:55
COOKING
1:20
TOTAL TIME
Ingredients
-
1 cup
(250 mL)gluten-free flour or regular flour
-
1 cup
(250 mL)almond powder or almond flour
-
1/2 cup
(125 mL)gluten-free quick-cooking oats
-
1 1/2 teaspoons
(7,5 mL)cinnamon
-
1 teaspoon
(5 mL)ground cardamom
-
2 teaspoons
(10 mL)baking powder
-
1/2 teaspoon
(2,5 mL)baking soda
-
1/2 teaspoon
(2,5 mL)salt
-
2
eggs
-
1/2 cup
(125 mL)runny tahini
-
1/3 cup
(80 mL)olive oil
-
2 teaspoons
(10 mL)toasted sesame oil
-
1/2 cup
(125 mL)maple syrup
-
2 teaspoons
(10 mL)vanilla
-
2 cups
(500 mL)finely grated zucchini
-
1 1/4 cup
(310 mL)chopped dates, well packed
-
3 tablespoons
(45 mL)sesame seeds, for sprinkling
Preparation
Preheat oven to 350°F and place rack in center position. Grease a 10 x 5-inch loaf pan. Line bottom with parchment paper, letting it hang over each side.
In a bowl, combine flour, almond powder, oats, spices, baking powder, baking soda and salt. Set aside.
In another bowl, using an electric mixer, beat eggs, tahini, olive oil, toasted sesame oil, maple syrup and vanilla for 1 minute. Add zucchini and mix a little more.
Beat in the dry ingredients with an electric mixer for about 30 seconds, or until the mixture thickens. Using a spatula, fold in the dates and mix well.
Pour into tin and sprinkle with sesame seeds. Bake for about 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack before unmolding.
Good to know: If the grated zucchini contains a lot of water, it's important to dry them lightly with a clean dishcloth or paper towel to remove some of the water, but not too much! The bread can be kept for 2 days at room temperature or 4 days in the refrigerator.
Source : K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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