1 (8 oz.) pkg. pitted whole dates, snipped (not sugar coated)
1 c. raisins
1 1/2 c. boiling water
2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 slightly beaten egg whites
1 tsp. vanilla
1/2 c. chopped almonds

In a medium mixing bowl combine dates and raisins. Pour boiling water over mixture. Set aside to cool slightly.

Meanwhile in a large mixing bowl stir together flour, baking soda, baking powder and salt.

When the date mixture is cool enough, stir in the egg whites and vanilla. Add the date mixture and almonds to the flour mixture; stir until well blended. The mixture will be thick.

Spread the batter evenly in a slightly greased 9 x 5 x 3 inch loaf pan. Bake in a 350 degree oven for 40 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on the rack. Wrap and store overnight before serving. Makes 1 loaf, 18 servings.