Date Walnut Loaf

Ingredients:

1 cup Date Paste

1 teaspoon Baking Soda

1 1/2 cups Gluten Free Flour Mix (1 cup white rice flour, 1/2 cup sorghum flour)

3/4 teaspoon Xanthan Gum

3/4 teaspoon Salt

2 teaspooons Baking Powder

2 Eggs

3/4 cup Coconut Sugar

2 tablespoons Coconut Oil

1 teaspoon Vanilla Extract

1/2 cup Chopped Walnuts

Method:

Preheat oven to 325 degrees. Grease a 9″x5″ or 81/2″ x 41/2″ loaf pan, line the bottom with wax paper and grease the paper.

In a bowl whisk: flour, salt, xanthan gum, baking soda and baking powder. Set aside.

Next, beat the eggs, add the sugar, dates, and oil. Add the dry ingredients, beating until smooth. Fold in the vanilla and nuts.

Pour into the prepared pan and bake for 55-60 minutes. Remove the paper while still hot. Cool before cutting.

Spicy Raspberry Compote

Ingredients:

2 Tablespoons Coconut Oil

6 Tablespoons Agave Nectar

1/4 teaspoon Cinnamon

2 Tablespoons Lemon Juice

1/4 teaspoon Cayenne Pepper

24 Ounces Frozen Berries

Method:

In a medium saucepan melt: coconut oil, agave, cinnamon, lemon juice, cayenne pepper, and frozen berries. Bring to a boil. Reduce heat and simmer for 5 minutes or until thoroughly heated.