Vegan Date Bread

Old growth forest interrupted by creeks and waterfalls. Lush ferns in the undergrowth, the sighting of a some vividly colored snakes and spectacular views of the Columbia river. And just ninety minutes from the suburbs. I do feel lucky to live in Portland. The hike to Angel's  Rest in the Columbia Gorge is perfect for families with young kids. The terrain is interesting and you can make the hike short (2.3 miles each way) or as long as you like by combining it with Horse Tail falls and Wahkeena falls to form a loop.  The hike is mainly in the shade except for a couple of patches and the ledge at Angels Point is perfect for lunch break. It is at a high point and offers vast view of the Columbia River. 

Food for the soul satisfied- this date bread satisfied food for the body. Studded with plumped dates, it is perfectly moist and not too sweet a. Perfect for snacking or toasted  with a dab of vegan butter.

Vegan Date Bread (slightly adapted from Ann Arbor Vegan Kitchen)

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 cup applesauce ( 4ounces)

2 tbsp Earth balance

1 tsp vanilla

3/4 cup brown sugar

2 cups chopped dates

1 cup very warm soy or almond milk

Preheat oven to  350 degrees. Grease the bottom and sides of a loaf pan.

• Heat the milk until it is hot and pour it over the chopped dates and allow to soak for 15- 20 minutes.
• Mix the flour, baking powder and baking soda together.
•  In a separate bowl, whisk the sugar, Earth balance, and applesauce together until it becomes creamy. Add the vanilla and whisk once more.
• Pour the liquid ingredients and the dates along with the milk into the dry ingredients and fold in with a spatula. 

Pour the batter into the greased loaf pan,and bake @ 350 for 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
Cool in the pan for 10 minutes. Run a knife around the edges and invert the bread onto a cooling rack. Cool completely and then cut into slices.
Keep well wrapped at room temperature for 3 days.