2 cups whole prunes, coarsely chopped
1 cup boiling water
1 teaspoon baking soda
2 cups almond flour
1 teaspoon baking powder
ВЅ teaspoon salt
Вѕ cup palm sugar
в…” cup coconut milk
1 teaspoon fresh lemon juice
6 tablespoons coconut oil, melted and cooled
1 large egg
1 cup pecans or walnuts, toasted and coarsely chopped
1.В В Adjust an oven rack to the middle position and preheat the oven to 350В°F. Grease a standard loaf pan.
2.В В Stir the prunes, water, and baking soda together in a medium bowl. Cover and set aside until the prunes have softened (about 30 minutes).
3.В В Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the sugar, coconut milk, coconut oil, and egg together until smooth, then stir in the prune mixture until combined. Gently fold the coconut milk mixture into the flour mixture with a rubber spatula until just combined. Gently fold in nuts.
4.В В Scrape the batter into the prepared loaf pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached (55 to 60 minutes), rotating the pan halfway through baking.
5.В В Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool for one hour before using in bread pudding or serving as is.