A universal formula for a zero added-sugar, gluten-free loaf

By Sari Huhtala

After a bountiful harvest, zucchini loaf became my newest obsession this fall, but not the kind of wheat-based loaf with added sugar and oil that I used to make in the 80s. Instead, I’ve been playing around with oats and dates to create a loaf recipe that acts as a blank canvas. This way, if I’ve got mounds of pumpkins in my backyard, or an abundance of apples, I can easily toss them into a wholesome, healthy loaf.

This recipe has no added sugar. I simply use an easy date paste made with dates and boiling water. Why dates? Because, after 6,000 years of consumption, scientists discovered this ancient food is packed with anti-cancer polyphenols and flavonoids that may help with diabetes, and disease prevention, according to a 2014 review in the International Journal of Clinical and Experimental Medicine. Researchers also concluded dates may have a “significant effect in the prevention and treatment of bacterial diseases,” according to the review, Therapeutic Effects of Date Fruits in the Prevention of Diseases Via Modulation of Anti-inflammatory, Antioxidant and Anti-tumour Activity.

Instead of wheat, I make oat flour by grinding oats. Look for organic oats whenever possible to avoid glyphosate-laced oats. And, there’s no need to add highly inflammatory vegetable, canola or other seed oils to this loaf.

Just for kicks I googled zucchini loaf recipes and the top recipe, with over 12,000 nearly five-star reviews, is made with one cup of vegetable oil and 2 ¼ cups of white sugar and 3 cups of white flour. Now there’s a recipe for a health disaster.

Enjoy this loaf as a breakfast bread with a heap of nut or seed butter on top.

Versatile, base loaf recipe (Makes one loaf)

• 1 cup pitted dates (I recommend cutting in half to ensure there is no pit)
• ½ cup boiling water
• 2 cups oats, ground into flour, or 2 cups oat flour
• 2 eggs
• 1 tsp baking soda
• ¼ tsp salt
• 2 tsp cinnamon
• 2 generous cups of grated veggies/fruits like zucchini, carrots, apple (don’t squeeze the water out of the zucchini) OR 1 cup of puree, like pumpkin puree, or apple sauce, OR 2 cups mashed bananas. Adding bananas will make this loaf quite sweet.

To the above ingredients add desired spices. I recommend adding at least 2 tsp cinnamon to each loaf, plus the spice mix you plan on adding.

If using pumpkin puree, you may wish to add 2 tsp of pumpkin pie spice. (Make your own by combining 1 tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, ½ tsp cloves, ½ tsp allspice).

Or, for a carrot loaf add carrot cake spices (Make your own by combining 2 tsp cinnamon, 1 tsp ginger, ½ tsp cloves, ¼ tsp nutmeg)

Adding 1 tsp ground cardamom to your loaf adds a sweet and spicey twist to the loaf.

You can also add little extras like chopped walnuts, raisins or cranberries if desired.

Directions:

Preheat oven to 350 degrees F. Grind 2 cups of oats into a flour using a blender or food processor and pour into a medium-size bowl. Add 1 cup of dates into a blender. Add ½ cup boiling water to the dates, and let sit for about 10 minutes to soften. * If using only grated carrots in your loaf, add ¾ cup boiling water to the dates instead of ½ cup as carrots are quite dry in nature.

To the oats, add 1 tsp baking powder, ¼ tsp salt and desired spices.

Blend the dates into a paste after letting them soften. Pour the date paste into the oat mixture, and add 2 eggs, then gently fold the ingredients together. Fold in the desired vegetable or fruit. Avoid beating or over mixing loaf batter.

Line a standard loaf pan with parchment paper, or grease generously with coconut oil. Pour batter evenly into loaf pan. Bake for approximately 1 hour 15 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. Depending on your oven, you may wish to cover the loaf lightly with tinfoil for the final 15 minutes to prevent over-baking the top of the loaf.

Once ready, remove from oven and let cool before lifting out of pan. Cool completely before placing into a bag. Stores 5-7 days in fridge in a sealed bag.

(This information is not intended to replace medical advice and treatment from a health care practitioner).

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007. She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshop, and My Farmacy workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 plus years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca