I started writing/sharing/blogging about food back in 2007. Around that time I had gotten my first digital camera and internet was installed in my home. I was prolific in sharing about Greek and Mediterranean food and I was able to inform people about Greek culture (food, travel, wine, leisure).

In those early years, I would become aquainted with other food bloggers and even had the pleasure of meeting some of these folks. One blogging friend was (still is) Stacey of Stacey Snacks, based out of New Jersey.

She recently re-shared a Walnut & Date Bread, to which I am sharing with you. You need one bowl, a rubber spatula, a loaf pan and your oven. It’s a measure, stir, dump and bake recipe. Really.

Walnut & Date Bread

Recipe by Peter MinakiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Ingredients

• 1 cup pitted dates

• 3/4 cup chopped dates

• 3/4 cup boiling water (or hot coffee as Stacey suggests)

• 6 Tbsp. extra virgin olive oil

• zest of 1 orange

• 1 tsp. of ground cinnamon (my addition)

• 1 cup of granulated sugar

• 1 tsp., vanilla extract

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. of salt

• 2 large eggs

• 1/2 cup almond flour

• 1 cup all-purpose flour

Directions

• Pre-heat your oven to 375F. Grease a bread loaf pan and place a piece of parchment into the pan with excesss hanging over the long sides (so you can easily lift out the loaf after baking).
• Pour boiling water and oil over dates and walnuts in a bowl and let stand for 15 minutes. To this mixture add the rest of the ingredients.
• Pour into a greased and floured loaf pan. Bake 40-45minutes. Let cool 10 minutes before lifting from pan. Serve with a schmear of butter or cream cheese and along with some coffee.