This vegan rosemary bread is naturally sweetened with dates and a small amount of coconut sugar. It contains chopped walnuts which pair nicely with the rosemary flavour for a savoury style loaf. This recipe is great as a side at dinner with soup, or served with a knob of butter or your favourite preserves or cheese.
Preheat oven to 325°F and lightly grease a 9x5” loaf pan. Set aside.
In a heatproof bowl, add the chopped dates and carefully pour in the hot water. Then add the vanilla extract and olive oil and gently stir to combine, then allow the mixture to sit for 10 minutes. Meanwhile, in small bowl, combine the flax meal and 3 tablespoon water and let sit for 5 minutes to thicken.
Combine the flour, coconut sugar, baking powder, baking soda, salt, and chopped rosemary in a medium bowl. Carefully, add the hot date and water mixture and flax mixture to the flour mixture and stir until combined. Add in the chopped walnuts and stir until combined.
Spoon the batter into a prepared loaf pan and smooth the top. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the centre comes out clean. Carefully remove from the oven allow to cool completely on a wire rack before slicing and serving.
If you prefer to use fresh rosemary, use 1 tablespoon or chopped fresh rosemary in exchange for dried.
This loaf will keep for 3-4 days so long as it is stored in an airtight container. It can be frozen for up to 1 month and defrosted in the fridge before slicing and serving.
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