Gluten Free Date Nut Loaf Recipes
KAY'S GLUTEN-FREE BANANA DATE BREAD
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
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 NUT LOAF CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
- Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
- To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
Nutrition Facts : Calories 386 calories, Carbohydrate 48.4 g, Cholesterol 55.1 mg, Fat 20.9 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.6 g, Sodium 198.3 mg, Sugar 33.7 g
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
DATE & WALNUT ROLLS - GLUTEN FREE
This recipe has been adapted from an Australian Women's Weekly Recipe. It tastes no different to a regular(wheat) flour roll. It's best eaten within a day or two.It keeps for a month or so if you slice and wrap in plastic cling wrap and place it in the freezer. You can slice it and freeze in single serves to take in your lunchbox. It travels well and is not crumbly like most gluten free cakes. Can substitute pecans for the walnuts or leave them out all together (just add in some extra dates instead)
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
- Preheat oven to 180°C (350°F ).
- Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
- Allow the mixture to cool.
- Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
- Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
- Stand rolls ten minutes before turning out onto wire racks to cool.
- Serve sliced with butter.
- Suitable to slice and freeze.
- As a variation you can use pecan nuts or macadamias in place of the walnuts.
Nutrition Facts : Calories 147.3, Fat 6.8, SaturatedFat 2.9, Cholesterol 23.9, Sodium 78.4, Carbohydrate 22.3, Fiber 1.1, Sugar 20.4, Protein 1.3
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