Soaked Date and Almond Bread with Chocolate Frosting
It is my daughter’s birthday and she loves chocolate. So we made this delicious chocolate frosting. My two year old went around wanting to eat everybody’s frosting. I didn’t mind because I know what’s in it. The bread was filling, nutritious, sweet and everyone can have seconds too. Although it requires some soaking time (12-24 hours), it is really very simple. Allowing a longer period of soaking time will make the bread rise better. We enjoy it with raw milk or mexican hot chocolate. The next day, we had left overs for breakfast with a kefir shake.
The day before:
Soak 3 cups of freshly ground flour (spelt, whole wheat or kamut) 12-24 hours with
2 cups of buttermilk, kefir or youghrt
3 eggs beaten
1 teaspoon sea salt
1/4 to 1/2 cup maple syrup, sorghum or honey
2 teaspoons baking soda
1/4 cup melted butter
1 cup dates in pieces
1/2 cup chopped pecans, almonds or walnuts
Preheat oven at 350 degrees. After the soaking time, blend in remaining ingredients. Pour into a well-buttered baking pan. Bake it for 1 hour to 1 1/1 hours or until done. Mine cooks sometimes for 50 minutes, depending on your oven and outside temperature.
In a small sauce pan, combine:
1 cup peanut butter
2 ounces of cocoa (powder or bar)
4 Tablespoons of sweetener (coconut palm sugar, rapadura, sucanat, sorghum, maple syrup or honey)
1/4 cup heavy whipping cream
Under very low heat, combine all ingredients, except for cream. Stir until all ingredients are melted and well combined. Add heavy whipping cream and stir it in. It is done. Spread it over your baked bread and enjoy!