1. Preheat the oven to 350°F, and line an 8 x 4″ loaf pan with parchment paper.
2. Measure out the almond milk, stir in the apple cider vinegar, and set aside for at least five minutes.
3. In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the yogurt, coconut oil, agave, vanilla, and almond milk mixture until combined (if the oil is staying on top, you can also blend this step to fully emulsify).
5. Add wet to dry, and mix to combine into a thick batter.
6. In a food processor, blend the pitted Medjool Dates to coarsely chop.
7. Add the water and oil, process again to form a paste.
8. Add the almond flour and cinnamon, process again to form a thicker paste.
9. Layer 1/2 of the batter into the bottom of the loaf pan. Top with a thick layer of the cinnamon date paste. Cover with the remaining batter, smoothing the top.
10. Top with cinnamon sugar (2 tbsp coarse sugar + 1 tsp cinnamon) before baking if desired.
11. Bake for 55-60 minutes at 350°F.
12. Cool in the pan for 30 minutes, then use the parchment paper to move to a cooling rack and cool completely before slicing.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
