Gluten-Free Orange Date Bread

1/2 cup buckwheat flour
1/2 cup almond meal
1 teaspoon baking powder
pinch of salt
pinch of cinnamon

1 1/2 cups dates, pitted and chopped
1 cup rice milk (or other non-dairy milk)
1/2 teaspoon baking soda

1 egg
1/2 teaspoon vanilla extract
2 tablespoons olive oil
1 1/2 tablespoons orange zest, finely grated
1/4 cup orange juice
1/4 cup almonds, chopped

Yields 1 loaf
Preheat oven to 175C/375F. Line or grease loaf pan.

Place chopped dates, milk and baking soda in a pot. Bring to boil over medium heat. Take off the heat and let cool a little. Blend in a food processor. Set aside.

Lightly beat the egg. Stir in vanilla, olive oil, orange zest and orange juice. Fold in date mixture.

In a bowl, combine buckwheat flour, almond meal, baking powder, salt and cinnamon. Combine wet and dry ingredients. Transfer batter to prepared loaf pan. Sprinkle with chopped almonds. Bake for about 30 minutes or until cake tester comes out clean. Let cool in the pan for 10 minutes. Let cool completely on wire rack.

© Anja's Food 4 Thought. Recipe from