Gluten Free Date And Walnut Loaf Recipes
GLUTEN FREE DATE AND WALNUT LOAF
My friend Kris and I adapted this fantastic recipe from the November 2007 edition of Delicious Magazine in Australia. We added in a generous drop or two of rose water, which turns this already spectacular loaf into a sublime creation just begging to be devoured. Rose water is so wonderfully fragrant, that Kris wisely encourage me to add it into baked goods, puddings and other sweet treats as an ingenious way to reduce the sweetener required. The recipe calls for you to grease your baking tin with walnut oil. Whilst this does add an incredible flavor to the loaf, it is not absolutely essential if you don't want to fork out the rather hefty price for walnut oil just for this recipe. I have also listed the rose water as optional. This version is a little bit more dense and browns on the top more quickly. You might have to cover with foil for the last fifteen minutes of cooking time.
Provided by The Blender Girl
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- Preheat oven to 190 C / 375 F.
- Coat the inside of a 1 litre loaf tin with walnut oil and set aside.
- In your mixer or a large bowl, combine the walnuts, dates and honey, with a pinch of baking soda and sea salt. Add in the hot water and stir to blend.
- Add in the desired amount of rosewater and mix through.
- Add in the eggs and vanilla and blend thoroughly. Slowly add in the flour to create a fairly thick batter.
- Pour into a bread tin and place in the centre of the oven for about 45 minutes until a skewer comes out clean when inserted in the middle.
- Turn the loaf out and place on a rack to cool.
- Don't slice the bread for at least an hour as it will continue to bake as it cools.
Nutrition Facts : Calories 3481.8, Fat 98.7, SaturatedFat 12.4, Cholesterol 423, Sodium 2212.4, Carbohydrate 619, Fiber 43.8, Sugar 263.5, Protein 66.7
DIABETIC DATE/WALNUT LOAF
No sugar great for the Diabetic or just for a healthy snack
Provided by disdelights
Time 1h
Yield Serves 12
Number Of Ingredients 0
Steps:
- Put the dates and water into a bowl microwave cook
- until the dates are sloppy [about 3 mins] Let them
- cool until nearly cold [put the bowl into a bigger bowl
- of cold water dont let any water get into the mix]
- Beat the clover until creamy,add the 2 eggs and mix
- [it is better with an electric hand mixer] the mix looks
- like it has curdled,stir in the chopped walnuts,flour,
- and the spices,add the date and water plus the milk,
- mix well.Spoon the mix into 2 1lb loaf tins and bake
- on gas mark 4 for approx 40 mins,it should be springy
- to the touch.Leave to get cold and slice.Loaf can be
- frozen for 1 month.
DATE & WALNUT LOAF
Bake this rich date and walnut loaf at the weekend to enjoy during the week. You can freeze it for another day to serve to last-minute guests, too
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
- Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
- Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.
Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
DATE AND WALNUT LOAF - FAT FREE
Full of nuts and dates, a wonderfully simple recipe, really tasty and for a cake, nutritious, healthy and completely fat free.
Provided by JoyfulCook
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 150°C (300°F).
- Chop dates into small dice and chop walnuts.
- Sift flour baking powder and salt into bowl, mix in the sugar dates and walnuts.
- Lightly beat egg and milk together and stir into mixture.
- Mix well until batter is smooth.
- Cook in prepared loaf tin for approximately 45 - 60 minutes.
- To keep moist, after it's cooled for half an hour or so, drape a clean tea towel over the cake.
- You can slice up all the cake and freeze it wrapped in foil.
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