This olive oil quick bread comes together pretty quickly, so you can have a not too sweet and sorta wholesome snack with your coffee/tea, and not spend money on muffins at your favorite cafe every morning.
Pistachio Date and Olive Oil Loaf [Vegan]
- 1 cup whole spelt flour
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 2 tablespoons ground chia seed + 6 tablespoons water, mixed
- 1/2 cup olive oil
- 1 teaspoon vanilla
- 3/4 cup sugar
- 3/4 cup non-dairy milk
- 1/4 cup preserved lemon, rinsed + deseeded then chopped small
- 1/2 cup pistachios, roughly chopped
- 3/4 cup dates, roughly chopped
- To serve: dairy-free yogurt, pomegranate molasses
- Preheat the oven to 350°F, and line a loaf pan with parchment paper. Whisk the dry ingredients together in a medium bowl.
- Whisk the chia through preserved lemon together in another medium bowl. Add the dry to the wet and stir gently. When almost combined, add the pistachios and dates and stir through.
- Pour into the loaf pan and smooth the top. Bake 55-60 minutes or until a toothpick comes out clean. Leave the loaf in the pan for 30 minutes, then remove to a wire rack and allow to cool before slicing.
Definitely opt for a fruity olive oil, and make sure that it’s one you enjoy because the flavor really comes through in the loaf. This loaf is not exactly in the dessert territory of sweetness. The amount of sugar that you add is up to how sweet you would like the loaf to be. If your dates are quite soft and sticky, toss them with a couple teaspoons of flour before adding to the batter to keep them from clumping up together. If you don’t have preserved lemon, just leave it out and feel free to add in some zest in its place; it won’t be the same, but you’ll still get some brightness from the lemon.