2 cups white spelt flour
11/2 tsp baking powder
1/2 tsp sea salt
11/2 cups firmly packed chopped pitted dates
11/2 tsp baking soda
5 tbsp all-natural buttery spread
1/2 cup firmly packed dark brown sugar
2 tbsp ground flaxseeds
5 tsp coffee extract
Preheat the oven to 375 ° F. Grease the bottom and sides of a 9-in square cake pan and dust with flour. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
In a medium saucepan, bring 2 cups water to a boil, keeping covered to prevent evaporation.
Add the dates and simmer over medium heat for 5 minutes, stirring occasionally. Remove from the heat, add the baking soda, and stir to combine; the mixture will be fizzy and bubble up a bit. Stir well to incorporate. Let the date mixture sit for 20 minutes, uncovered (the baking soda breaks down the fiber of the dates.)
In a large bowl using an electric mixer, cream the all-natural buttery spread and brown sugar until well incorporated and fluffy, scraping the sides of the bowl often. In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds to the brown sugar mixture and mix on medium speed until well blended. Add the coffee extract to the dates and stir to combine.
Add the date mixture, alternating with the flour mixture, to the brown sugar mixture, starting with the dates, mixing well but gently between each addition until all ingredients are incorporated. Do not overmix.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the surface of the cake springs back when gently pressed. Let cool for 15 minutes, then cut into squares. Serve warm.
For more great recipes, purchase Tal Ronnen's book, The Conscious Cook.