Hemp bread with dates and hazelnuts Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 145 g (1 cup) pitted dates, halved
• 240 g (1 cup) water
• 280 g (2 cups) all-purpose flour "La Merveilleuse"
• 45 g (1/3 cup) hemp seeds
• 15 ml (1 tbsp) baking powder
• 1 ml (1/4 tsp) salt
• 2 large eggs (110 g)
• 250 g (1 cup) applesauce, unsweetened
• 65 g (1/3 cup) light olive oil
• 7.5 ml (1 1/2 tsp) vanilla extract
• 70 g (1/2 cup) hazelnuts, cut in 4 (the measurement is taken after the hazelnuts have been cut)
• Additional hemp seeds to coat the pan and the top of the bread

PREPARATION

1. In a small saucepan, bring the water to a boil, add the dates, cover and cook until a smooth puree is obtained. If necessary, use a pestle to crush the dates. Let cool for 15 minutes.
2. Preheat the oven to 180 °C (350 °F). Oil a 23 cm X 13 cm (9 X 5 inch) loaf pan and completely cover the bottom and sides with hemp seeds.
3. In a medium bowl, mix together the flour, hemp seeds, baking powder and salt.
4. In a large bowl, combine the eggs, applesauce, oil, date puree and vanilla extract. Beat with an electric mixer until a smooth mixture is obtained.
5. Stir the dry mixture into the liquids and beat, still using an electric mixer, until the mixture thickens (about one minute).
6. Add the hazelnuts, mixing everything together with a wooden spoon.
7. Pour the dough into the mold and generously sprinkle the top with hemp seeds.
8. Bake on the central rack for 40 minutes. Then cover with aluminum foil * and cook for 20 to 30 minutes, until a toothpick inserted in the center comes out clean. Leave to rest for 5 minutes out of the oven, then unmold and cool on a rack.

* It is really important to cover this bread to prevent the top from baking too quickly. If you want to avoid the foil coming into contact with the bread, simply cover it with parchment paper first, then put the foil. The parchment paper will prevent direct contact of the aluminum on the bread.