I love baking with unique flours. I know sometimes it makes it a little more difficult to find specialty flours and to adjust the recipe for the different grain, but as for flavor, it is well worth it. Teff Flour comes from an Ethiopian grass and now is grown here in the United States. Teff has a deep nutty flavor and compliments hearty breads, especially those baked with nuts. My recipe for Date Pecan Bread has a deep rich flavor and it’s not too sweet, so it can be enjoyed for breakfast or as a snack. I also used coconut palm sugar for an added mild sweetness, but you can always substitute honey.
20 pitted fresh dates, divided
1 1/2 cup pecans
1 cup all purpose flour
1 cup whole wheat pastry flour
1/2 cup Teff flour
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter + more for pan
1/3 cup organic sugar
1/2 cup coconut palm sugar or honey
2 teaspoons vanilla extract
2/3 cup Greek yogurt
1. Preheat the oven to 350 degrees. Butter and flour 9 X 5 loaf pan.
2. Place the pecans in a roasting pan and toast for 10 minutes or until lightly golden brown.
3. Soak 10 dates in 1/2 cup of hot water and roughly chop the other half. Set aside until later.
4. In a stand mixer or large bowl, cream butter and organic sugar together, about 2 minutes. Add eggs and beat for 3 minutes.
5. Next, add the coconut palm sugar and the vanilla and beat until creamy, about 4 minutes.
6. In another bowl, combine all the flours, baking powder and salt. Whisk the flour mixture together to remove any lumps.
7. Add half the flour to the sugar mixture with half of the yogurt. Mix on low for 30 seconds. Then, add the other half of the flour and yogurt and mix just until combined, about 1 minute. Do Not Over Mix!
8. In a blender or food processor, puree the dates with the water.
9. Then, by hand, stir in the date puree and the chopped dates until combined.
10. Rough chop the pecans and stir those in by hand.
11. Spoon the batter into the prepared pan and smooth out the top. Place the pan in the oven to bake for 45 minutes or until a toothpick comes out clean.
12. Remove the bread from the oven and let it cool for 1 hour.
13. Remove the bread from the pan by sliding a butter knife around the perimeter and inverting it onto a board or plate.
14. Slice the bread into 2 inch thick pieces and slather with your favorite butter/jam combination. I love this bread with my Loquat Jam! Enjoy!