Orange rinds too often go to waste and, when combined with naturally sweet fruits, like dates, make an irresistible taste sensation not too be missed.
In this easy-to-make loaf, I used the base recipe of my popular Paleo Apricot Muffins and added a sweet, citrus twist.
The loaf is high in fiber and comes out deliciously moist. This recipe is ideal for 1 mini loaf (about 5.75 x 3 inches) and can also be made into muffins.
1/2 cup chopped dates
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
1/2 teaspoon honey/raw agave nectar
Grated rind of 1 large orange
Pre-heat the oven to 325 degrees F.
Pulse the dates in a food processor until finely chopped.
Place the rest of the ingredients (except the orange rind) in the food processor and pulse for another minute or so, until well combined.
Add the grated orange rind and pulse for about 10 seconds.
Scoop the mix into a oven-safe bread dish and bake for approximately 30 to 40 minutes (the center of the loaf rises last), or until a skewer through the center comes out clean.
Enjoy the sweet and citrus taste of this decadent loaf,