Teff Date Bread + Cookbook Review – Vegan + Gluten-free

Teff Date Bread

Teff Date BreadSo, can I tell you how amazing this bread is? It’s pretty epic! In fact, it’s so good, I would be a really mean person if I didn’t share it with you all.

This past weekend was full of cooking, baking, prop shopping, recipe development and photo shoots – it was a whirlwind but so, so fun. While out on a trip to Costco to pick up maple syrup, organic canned goods and other general goodies, I happened to wander into the cookbook section. Needless to say, my husband was bored to tears for the next 15 minutes as I moved from cookbook to cookbook, pouring over all the delicious looking recipes. Just as I was about to continue on with the items that we had actually came to get (isn’t that always the case with Costco – you come for one item and leave with an entire cart full!), I happened to notice a cookbook that really piqued my interest – Bob’s Red Mill Everyday Gluten-Free Cookbook. New to the huge world of gluten-free baking, I casually flipped through some of the recipes and was immediately hooked. This book is fantastic! Not only does it have some great baking recipes, there are also recipes for salads, entrees and snacks. While not vegan, I feel that many of the recipes can easily be adapted and today I’m going to share a great recipe for Teff Date Bread that I adapted slightly to make vegan.

Teff Date BreadThis recipe was super easy to make and used simple ingredients that I already had on hand in my pantry.  It was dense, moist and so full of flavour – we pretty much ate the entire thing for breakfast on Saturday. Fresh out of the oven bread is my absolute fave and I just can’t resist, you know what I mean?

I have a few close friends to me who struggle with different digestive issues and this bread is definitely on my list of things to share with them as a bit of a pick me up. This delicious teff date bread is dairy free, egg free, yeast free and gluten free. Rejoice allergy sufferers! Here are the ingredients that we used:

Teff Date Bread IngredientsThe author of this cookbook, Camilla Saulsbury, really outdid herself with this recipe and, with a minor adjustment to make it vegan, this teff date bread is definitely a new favourite in our house.

Dates are one of our go to snacks at home – they’re so sweet, caramelly and creamy that they make for a perfect fix whenever I’m craving something sweet. But you know what isn’t so perfect? Pits! They are, literally, the pits! 😉

A while back I was really proud of myself when I found a super great deal on some dates in our local grocery store – until I got them home, grabbed a few to snack on and realized my terrible error. These dates had not been pitted. Boo! So, in our pantry these dates sat, passed over in favour of the new, pitted dates for recipes and snacking. I honestly thought I would end up just tossing these dates since the pits were such a hassle to deal with. Until now. My friends, I have an awesome trick to share with you. Enter: an olive pitter. Now, let me be clear – this olive pitter has never seen the inside of an olive. I hate olives. With a passion. You know what I do love though? Finding a new purpose for kitchen tools and this olive pitter is perfect for getting the pits out of dates. Let’s demonstrate:

Teff Date Bread Date PittingWhoa! Game changer.

So, after my amazing husband pitted enough dates for this recipe, we were ready to rock.

Teff Date Bread Dates

Teff Date Bread Spices

Teff Date Bread

Teff Date BreadAs I mentioned above, this bread is amazing straight out of the oven. Not to fret though, we ate the last few pieces on Sunday morning and decided to warm up the slices in the oven real quick. Best. Idea. Ever. The edges got nice and crispy, almost caramelized – my guess is that it was the dates that helped with this.

With a quick swap out of a flax egg for the required real egg, this recipe was a breeze to veganize and was one of the best baked gluten free recipes I have yet to make. Usually, I really struggle with getting my recipes to look like the pictures in the book but not with this teff date bread! The final product turned out better than expected, was super moist, had a great nutty-like texture and an incredible aroma that filled our entire home.

My favourite part of the bread though is the flavour – cardamom takes the driver’s seat in this bread and that’s a really good thing. If you’ve never tried cardamom before, you are truly missing out. It’s along the lines of nutmeg mixed with ginger but so much better. My in-laws are Persian and cardamom seeds are a staple for any good Persian tea which means that we were lucky enough to have dried cardamom seeds on hand. On the flip side, it meant that my poor husband had to hand grind said seeds as the recipe calls for ground cardamom. Note to self: pick up ground cardamom! If cardamom is not something that you regularly keep on hand, it can easily be picked up at your local bulk barn, allowing you to buy just enough for this recipe.

Teff Date Bread

Teff Date Bread

Teff Date BreadDoesn’t that just look delicious?

Already a fan of Bob’s Red Mill products, this recipe really just cranked up my love another step. This recipe was an absolute success and I am so excited to try out all of the other ones in their Everyday Gluten-Free Cookbook. I would definitely encourage you to pick up this cookbook at your local bookstore or online from Amazon. I’ve included links at the bottom of this post for those of you who might be interested in ordering it – they’re affiliate links so if you order through them, I’ll make a small commission which helps me fund this blog and the recipes I share.

Teff Date Bread

Teff Date Bread

Teff Date Bread in handsTry out this amazing Teff Date Bread for yourself and let me know if you love it as much as we did. Share your photos on Instagram and tag them #glutenfreeveganpantry so I can check them out.

Lots of love & happy eats,


5.0 from 4 reviews
Teff Date Bread + Cookbook Review
Prep time
Cook time
Total time
This delicious, aromatic teff date bread is moist, dense and perfect for a hearty breakfast to get you going in the morning. Modified from the original recipe slightly, this version is not only gluten free, but also vegan!
Recipe type: Breakfast
Cuisine: American
Serves: 12 slices
  • 1 cup chopped pitted dates
  • 1 cup boiling water
  • 1½ cups teff flour
  • 2 Tbsp psyllium husk
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ⅔ cup packed brown sugar
  • 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
  • ¼ cup virgin coconut oil, melted
  1. In a medium bowl, mix the chopped dates and boiled water. Set aside and let sit for 30 minutes to soften.
  2. Preheat oven to 350F
  3. In a large bowl or mixer, add the teff flour, psyllium husk, cinnamon, cardamom, baking soda and salt. Stir until well mixed. Set aside.
  4. Using the bowl that the dates have soaked in, add the flax egg, sugar and coconut oil. Mix well until blended and then add to the flour mixture, stirring until just blended. Be careful not to over mix.
  5. Pour batter into a parchment lined bread pan (9x5 inch).
  6. Bake for 50-55 minutes or until a toothpick inserted into the loaf comes out clean. Remove from oven and let cool in pan for approximately 10 minutes. After 10 minutes, loaf can be transferred to a wire rack to cool completely.
Nutrition Information
Serving size: 1 slice Calories: 182 Fat: 5.4 Saturated fat: 4.5 Carbohydrates: 36.1 Sugar: 17.2 Sodium: 202 Fiber: 8.2 Protein: 2.5

To pick up your own copy of the Bob’s Red Mill Everyday Gluten-Free Cooking, check out these Amazon links!

For my American Readers:

For my Canadian Readers:


Hello! Welcome to the SavannaMehrad.com! My name is Savanna and I'm so excited that you've decided to stop by and check out my little blog.

This blog started out as a journey of living adventurously in the kitchen, trialing gluten free, vegan, whole food recipes that you and your whole family can enjoy.

Fast forward a few years and I've chosen to breath new life into it, this time, focus on my mental health journey, sharing the tools, resources and practices that continue to help me on my self-healing path.

I hope that you'll enjoy tagging along with me on this new adventure - I can't wait to share all of my ideas with each of you and look forward to your feedback along the way. I'd love to hear from you - whether it's a comment on a post, sharing your own unique journey or even just a quick hello! Feel free to leave a note in the comments or send me an email at savanna [at] savannamehrad.com.

Lots of love and big hugs!

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  1. Does the fact that the recipe quotes an egg not make it non-vegan?

    1. The original recipe did use an egg, but I used an egg replacer when making it to keep it vegan 🙂

  2. Relatively new to Gluten Free food, I decided to give it a go.
    I didn’t have psyllium husk to hand, but used ground flax seeds instead.
    I didn’t have brown sugar, but used regular granulated white sugar.

    The results are f a n t a s t i c. The loaf came out beautiful! The smell…… The only thing I don’t like so much is the fact that the loaf resembles cake rather than bread, in that it is too sweet.

    Do you think I could reduce the amount of sugar, or will the use of brown sugar fix the problem?

    Thank you for sharing this recipe!

    1. I’m so happy to hear that you enjoyed this! You could absolutely reduce the amount of sugar and it should turn out just fine 🙂

  3. Absolutely devine bread loaf xxx

  4. It looks amazing and I really want to try it out. Any idea if I can substitute the psyllium husks for something else?

    1. I’ve only cooked with psyllium husks for this recipe so I’m not sure if they can be substituted for something else. Maybe try doing a quick google search to see if someone else has a suggestion for you?

  5. Hi
    The recepie looks great. Do you think it will work if I will omit the sugar?

    1. Hi Hila,
      I’m honestly not sure, I’ve never tried that myself. If you go ahead and try it, let me know how it turns out!

  6. I recently stumbled upon your website and decided to try this recipe first. I loved it! The only thing I did that was different was I had to grind up some cardamom ( I only had pods). That made for a much stronger taste of cardamom than I think was intended. I should’ve realized that and cut back. Like I said I loved it, but my mom and husband thought it was a tad too strong. More for me:) next time I will use less if using pods. I am so happy I found a gluten free vegan website to follow!! Looking forward to trying some of your other recipes perhaps the chocolate scones next!

    1. Hi Tracy!
      Thanks so much for your sweet comment. It’s funny cause we actually had to do the same thing where we extracted the cardamom from the pods but we adored the stron ger flavour so I know how happy you must have been when you were able to keep all that deliciousness for yourself! 😉 so glad you loved it and can’t wait to hear how you enjoy the other recipes!!

  7. oh wow, this sounds fantastic. I do believe I have everything to make this, I will be trying soon! I love the olive pitter idea – I have a cherry pitter (we have a tree…), I wonder if that would work… thanks for sharing.

    1. I’ve never actually seen a cherry pitter but I imagine the principle is the same? Or maybe I actually have a cherry pitter and jsut don’t realize it? LOL

      Good luck with the bread – I hope you love it!

  8. Looks delish. Teff is one grain I haven’t experimented with too much so far, but I would absolutely love to get to know it a little better. Especially seeing it combined with dates — looks like a great combo. I can imagine it tasting great together.

    1. This was the first time I ever used Teff too and I’m actually in love with the flavour/texture of it. I think it will be a welcome addition to dense loafs like chocolate zucchini, maybe? The cookbook described it as nutty with cocoa hints so it’s perfect for kicking up the flavour factor of recipes. Let me know if you decide to experiment with it – I always love seeing what you come up with 🙂

  9. These look amazing! We have been following your blog for a while and recently launched our own! Since we are a brand new blog and would love love love if you took a look around our blog! There is a recipe for Crunchy Chickpeas that we think you might like. You might also enjoy our Chunky Monkey Cookies! http://www.almondandoat.com

    1. Thanks for stopping by! That’s so exciting that you just launched a blog too – congratulations! I will definitely have to go take a peek at that cookie recipe you suggested – it sounds yummy!

  10. I just came to this recipe from Reddit and it looks absolutely amazing! Incidentally I have an excess of both teff flour and dates in my pantry in the moment so this seems like fate. P.S… your pictures are gorgeous.

    1. Thanks for stopping by, Shannon! We thought the exact same thing when we realized we already had the ingredients on hand – score!! I’m so, so happy to hear that you like my photos – I’m still trying to figure my way around my new fancy-schmancy camera but I think I’m slowly starting to get the hang of it.

      Let me know how your the bread turns out. I hope you love it as much as we did!

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