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Vanilla Almond Bread with Dates & Goat Cheese



2 cups whole wheat pastry flour or oat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tsp cinnamon

3/4 cup crumbled soft goat cheese

1/4 cup coconut sugar or granulated sweetener of choice

1 1/4 teaspoons vanilla extract

2 egg whites

¾ cup plant milk

½ cup unsweetened applesauce

1 tbsp olive oil

1 cup of pitted Medjool dates, finely chopped

½ cup sliced almonds

extra goat cheese and sliced almonds for topping


Preheat oven to 400°F. Coat a loaf pan with cooking spray (spray well) or line with parchment paper.

Combine vanilla, sweetener, egg whites, applesauce, olive oil, and milk in a small bowl. Set aside.

Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Gently fold the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in the chopped dates and almonds. Stir. Then, gently stir in the goat cheese until just combined.

Spoon the batter into the prepared loaf pan and spread evenly throughout.

Top with sliced almonds and more goat cheese, if desired.

Bake for 28-30 minutes, or until knife comes out cleanly from the center (this can change depending on your oven). Let cool in the pan for 5 minutes before transferring to a wire rack to cool further. Serve warm with a light spread of butter!