This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!

Levana's Date Nut Bread

• 1 cup diced dates, packed
• 1 cup dark or golden raisins
• 2 1/2 cups flour, all purpose, whole wheat pastry or spelt (as always, spelt is my favorite)
• 3/4 cup chopped walnuts or pecans
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1/2 teaspoon salt
• 2/3 cup vegetable oil [for soy-free, may want to use an alternate oil]
• 1/2 cup agave syrup
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup hot strong tea, decaf ok

Preheat the oven to 350 degrees

Mix the first set of ingredients together in a bowl. Mix the second set of ingredients in another bowl.  Combine both mixtures, making sure not to overmix. Pour into a greased 9x13 pan, or 6-cup loaf pan, and bake 1 hour, or until a knife inserted in the center comes out clean.
 
Muffins: Pour the batter into greased muffin molds (about 12 medium) and bake 30 minutes

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