Date And Walnut Loaf Dairy Free Fat Free Recipes

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DATE AND WALNUT LOAF - DAIRY FREE & FAT FREE



Date and Walnut Loaf - Dairy Free & Fat Free image

This is a very tasty, moist, sin free loaf. When sliced it's also great toasted, spread with low fat cream cheese. You can also include mixed nuts & carob buttons to the walnuts as a variation. You can also substitute the maple syrup for golden syrup. The loaf also freezes well.

Provided by Carolyn Jay

Categories     Dessert

Time 1h5m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 9

1 cup chopped dried pitted dates
1 cup chopped walnuts
2 tablespoons maple syrup
1 cup boiling water
1/2 cup brown sugar
3/4 cup rolled oats
1 1/4 cups plain flour
1 teaspoon bicarbonate of soda
sesame seeds (optional)

Steps:

  • Preheat the oven to moderate (180C/160C fan forced) Grease a 14cm x 21cm loaf pan.
  • Combine dates and maple syrup in a large heatproof bowl, add the boiling water and stand for 15 minutes.
  • Add walnuts, sugar, rolled oats, sifted flour and soda, stir into date mixture until well combined.
  • Spread mixture into the prepared pan, sprinkle with sesame seeds and bake for approximately 50 minutes or until cooked when tested. Stand for 5 minutes before turning onto a wire rack to cool.
  • Enjoy!

Nutrition Facts : Calories 208.4, Fat 6.9, SaturatedFat 0.7, Sodium 109.4, Carbohydrate 35.1, Fiber 2.5, Sugar 19, Protein 3.8

DATE AND WALNUT LOAF - FAT FREE



Date and Walnut Loaf - Fat Free image

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

8 ounces self raising flour
1/2 teaspoon baking powder
1 teaspoon salt
4 ounces brown sugar, light
8 ounces dates, dried, seedless
3 ounces walnuts
1 egg
5 fluid ounces milk

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.

DATE & WALNUT LOAF



Date & walnut loaf image

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

125g unsalted butter, cubed and softened, plus extra for the tin
200g soft dates, pitted and roughly chopped
½ tsp bicarbonate of soda
150g light muscovado sugar
2 eggs
1 tsp baking powder
225g self-raising flour
100g walnuts, roughly chopped
1 tbsp icing sugar

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

DIABETIC DATE/WALNUT LOAF



Diabetic date/walnut loaf image

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.

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