Brazil Nut and Date Bread with Honey Butter
(Serve for breakfast, snack, cheese plate or dessert!)
Yield: 1 9-inch pie
Unsalted butter, to prepare the pie pan
¼ cup plus 2 tablespoons all purpose flour, plus more for dusting
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
1 tablespoon orange zest, grated on a Microplane
½ teaspoon baking powder
1 cup finely chopped Medjool dates, pits removed
2 tablespoons whole milk
1 cup raw brazil nuts or pecans, chopped roughly
3 large eggs
Adjust an oven rack to the middle position, then preheat the oven to 325ºF.
Butter a 9-inch pie pan, then dust with flour, tapping out any excess.
Mix together the flour, cinnamon, salt, cocoa powder, zest and baking powder in a medium-sized bowl.
Add the dates, milk, nuts and eggs and mix very well using a wooden spoon. Get in there with some elbow grease, and really stir until well combined. It’ll be thick and chunky, but that’s a good thing.
Pour the date batter into the prepared pie pan and or use the back of the wooden spoon to level off the batter.
Place the pie pan on a sheet pan and transfer to the oven.
Bake, uncovered, 40 to 45 minutes, until the top is light to golden brown and the center springs back when pressed.
Remove from the oven and allow to cool in the pan. Once cool enough to handle, remove from the pie pan, slice (using a bread knife) and serve with a slathering of honey butter.
1/2 stick unsalted butter (4 tablespoons), softened
2 tablespoons honey, preferably orange blossom
Mix the butter and honey in a small bowl until thoroughly combined.
Photo: Ronald Tsang
P.S. This recipe was recently featured in an issue of Clean Eating Magazine and my new online cooking course with Clean Eating Magazine, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” will be starting on April 3! It’s gonna be so. much. fun! Check out the course trailer/preview to see for yourself!