Preparation time: 30 minutes


Cooking Time: 4 – 6 hours

Servings: 4 – 6



¾ cup Medjool dates

1 ¼ cup All-Purpose flour

2 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup of sugar

¾ cup milk

1 egg, slightly beaten

1 tablespoon orange peel, grated

1 tablespoon coconut oil, melted

¼ cup buckwheat flour

1 cup walnuts, chopped




  • Place the dates on a chopping block and sprinkle 1 tablespoon of All-Purpose flour over them. Dip a knife into the flour and chop the dates finely. Flour the knife often to keep the cut-up fruit from sticking together.
  • Sift the remaining All-Purpose flour, baking powder, baking soda, salt, and sugar into a large bowl.
  • In a separate bowl, combine the milk, egg, orange peel, and oil.
  • Add the buckwheat flour to the flour mixture, mix well and gently fold in the dates, along with any flour left on the cutting block and the walnuts.
  • Pour in the liquid ingredients and mix until just combined.
  • Transfer dough into a well-greased and floured baking unit. Cover and place in the slow cooker
  • Use a toothpick or small amount of twisted aluminium foil to prop the crockpot lid open a tiny fraction to allow steam to escape.
  • Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
  • Do NOT lift the crockpot lid while the bread is baking.


Nutrition: Calories 202 Fat 15 g Carbohydrate 62 g Protein 5 g