Gluten-Free Chocolate Tahini Date Syrup Pumpkin Bread, Healthy, Refined Sugar-Free, Oil-Free
Growing up in an Asian household, my mom enjoys cooking traditional Chinese and Vietnamese dishes. I love being in the kitchen watching her cook, helping whenever I can. It’s a uniqueness being able to connect with my own culture through food. I can hear my mom describing the dish, how she learned to cook them, the ingredients, and modifications she made. In a way, I feel myself going back in time, learning and remaking the dishes of my great-grandparents. This is what attracted me to Soom Foods. Soom, a Philadelphia-based company, was founded in 2013 by three sisters, Shelby, Jackie and Amy with the mission of bringing the best tahini to American pantries. I love their transparency and their values for high-quality food, family, and connection. I feel myself thinking back to the memories of cooking with my mom.
I’ve never known anything about tahini until I worked at a turkish restaurant this past year. I was familiar with what tahini is but never truly knew what it was. Working at the restaurant opened my eyes to the variety of products, especially the mission and story behind products. So what is tahini? Tahini is a grounded paste made from roasted sesame seeds used in many Middle-Eastern and Mediterranean dishes. Soom not only has an amazing story, but there tahini is made of simple ingredients- roasted and pressed sesame seeds with no added oils or other preservatives. The Chocolate Soom Tahini (which is what I used in the recipe below) is made of tahini, cocoa powder and powdered cane sugar, nothing else! They are peanut-free, dairy-free and vegan. The tahini is rich in flavor and the Chocolate Soom Tahini is even better than Nutella!
Not only does Soom have the best tahini, but also an amazing new product, Soom Silan, a natural date syrup that is made dates cultivated in Israel. Gluten free, vegan and kosher, this date syrup is perfect as an alternative to refined sugar, honey, or maple syrup. I cannot not use this ingredient in my next recipe, Chocolate Tahini Date Syrup Pumpkin Bread! A combination of my favorite fall ingredients, this recipe is perfect for the holidays. The subtle date flavor paired perfectly with the chocolate flavor. I can’t wait for you to try the recipe! This recipe can also be found on Soom’s blog. Don’t forget to tag me @astepfullofyou and #astepfullofyou on Instagram if you tried the recipe!
Serving: 3 mini loaves or 1 big loaf
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Author: Helen Au
1 ¾ cup gluten-free all purpose flour
¼ tsp salt
1 tsp baking soda
1 cup pumpkin puree
1/4 cup Soom’s Silan Date Syrup
⅓ cup Soom’s Chocolate Tahini
1 tsp vanilla extract
Almonds for topping (optional)
Preheat oven to 350ºF. Line 3 mini bread pans (can also use 1 regular loaf pan) with parchment paper.
In a medium bowl, mix together all the wet ingredients- pumpkin puree, date syrup, chocolate tahini, egg, and vanilla extract.
In a separate bowl, combine all dry ingredients- flour, salt, and baking soda.
Slowly pour the dry ingredients into the wet ingredients. Mix until there are no lumps. Texture will be slightly thick.
Pour mixture into the loaf pans. Add almonds or other desired toppings.
Bake for 35-40 minutes until toothpick comes up clean.
Remove from oven. Let cool and enjoy!