Gluten Free Date And Walnut Loaf Recipes

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GLUTEN FREE DATE AND WALNUT LOAF



Gluten Free Date and Walnut Loaf image

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

1 teaspoon walnut oil
1 cup organic raw walnut halves (roughly chopped)
1 cup organic dried pitted dates, chopped
3/4 cup of very hot filtered tap water
1/2 teaspoon celtic sea salt
1/2 cup organic honey
2 organic eggs, lightly beaten
1 1/2 teaspoons natural vanilla extract
1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup potato flour
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon rose water (optional)
1/4 cup brown rice flour
1/4 cup white rice flour
1/2 cup buckwheat flour
1/4 cup tapioca flour
1/4 cup potato flour

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

BRITISH DATE AND WALNUT LOAF CAKE



British Date and Walnut Loaf Cake image

This is an easy recipe to follow and it's great for any occasion. It's a very moist loaf cake, ideally cut into slices and buttered. It keeps very well in an airtight container - it usually doesn't last longer than a day in my house before it's all gone! [Recipe originally submitted to Allrecipes.co.uk]

Provided by wakeylass

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

4 ounces pitted chopped dates
2 ounces margarine
1 cup boiling water
1 teaspoon baking soda
8 ounces self-rising flour
6 ounces brown sugar
2 ounces chopped walnuts
1 egg, beaten

Steps:

  • Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
  • Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

Nutrition Facts : Calories 324 calories, Carbohydrate 53 g, Cholesterol 23.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 594.9 mg, Sugar 29.6 g

KAY'S GLUTEN-FREE BANANA DATE BREAD



Kay's Gluten-Free Banana Date Bread image

A moist gluten-free and dairy-free banana bread with dates and walnuts.

Provided by Kay5103

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h5m

Yield 9

Number Of Ingredients 10

cooking spray
3 ripe bananas
½ cup white sugar
⅔ cup cinnamon-flavored applesauce
3 eggs
1 teaspoon baking soda
1 teaspoon baking powder
2 ¼ cups gluten-free all purpose baking flour (such as Krusteazl®)
⅔ cup chopped dates
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x9-inch baking dish with cooking spray (do not use a loaf pan).
  • Mash bananas in a bowl. Add sugar and applesauce and mix well. Mix in eggs, baking soda, and baking powder. Add flour 2 tablespoons at a time. Fold in dates and walnuts. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes.

Nutrition Facts : Calories 318 calories, Carbohydrate 56.8 g, Cholesterol 62 mg, Fat 9.4 g, Fiber 6.2 g, Protein 7.7 g, SaturatedFat 1.2 g, Sodium 218.5 mg, Sugar 26.1 g

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.

GLUTEN FREE DATE AND WALNUT LOAF



GLUTEN FREE DATE AND WALNUT LOAF image

Categories     Bread     Nut     Side     Bake     Christmas     Quick & Easy     Wheat/Gluten-Free

Yield 1 loaf

Number Of Ingredients 21

1 tsp walnut oil
1 cup organic raw walnut halves roughly chopped
1 cup organic dried pitted dates chopped
3/4 cup of very hot filtered tap water
1/2 tsp Celtic sea salt
1/2 cup organic honey
2 organic eggs lightly beaten
1 1/2 tsp natural vanilla extract
1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup potato flour
1 tsp xanthan
1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp rose water (optional)
**Alternative gluten free flour mix to substitute for the rice flours and potato flour
1/4 cup brown rice flour
1/4 cup white rice flour
1/2 cup buckwheat flour
1/4 cup tapioca flour
1/4 cup potato flour

Steps:

  • 1. Preheat oven to 190 C / 375 F 2. Coat the inside of a 1 litre loaf tin with walnut oil and set aside. 3. 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. 4. Add in the eggs and vanilla and blend thoroughly. Slowly add in the flour to create a fairly thick batter. 5. 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. 6. Turn the loaf out and place on a rack to cool. 7. Don't slice the bread for at least an hour as it will continue to bake as it cools.

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

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