A cozy, gluten‑free loaf sweetened naturally with dates and warm cinnamon—perfect for breakfast or a wholesome snack.

Scale

1½ cups oat flour

½ cup almond flour

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp salt

1 cup chopped pitted dates

1 cup unsweetened almond milk

1 tbsp apple cider vinegar

⅓ cup maple syrup

¼ cup unsweetened applesauce

1 tsp vanilla extract

¼ cup chopped walnuts (optional)

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1. Preheat oven to 350°F and prepare loaf pan.

2. Soak dates in almond milk for 5 minutes.

3. Mix dry ingredients in a bowl.

4. Combine wet ingredients and stir into dry ingredients.

5. Fold in walnuts, pour into pan.

6. Bake 45–55 minutes until toothpick is clean.

7. Let cool before slicing.

Soak dates for best texture.

Don’t overmix or loaf gets dense.

Make ahead: refrigerate batter up to 24 hrs.

Store in airtight container.