Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Date & Walnut Rolls - Gluten Free Recipe
    Lost? Site Map

    Date & Walnut Rolls - Gluten Free

    Date & Walnut Rolls - Gluten Free. Photo by **Jubes**

    1/3 Photos of Date & Walnut Rolls - Gluten Free

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    **Jubes**'s Note:

    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)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 236.59 ml dates, chopped (dried pitted dates)
    • 236.59 ml brown sugar, measure firmly packed
    • 295.73 ml water
    • 80 g butter
    • 2.46 ml bicarbonate of soda
    • 1 egg, lightly beaten
    • 118.29 ml walnuts or 118.29 ml pecans, chopped
    • 473.18 ml gluten-free self-raising flour (alternately use 2 cups plain gluten-free flour blend and 4 teaspoons gluten-free baking powder)
    • 2.46 ml xanthan gum (use only if your flour blend does not contain a gum)

    Directions:

    1. 1
      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.
    2. 2
      Preheat oven to 180°C (350°F ).
    3. 3
      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.
    4. 4
      Allow the mixture to cool.
    5. 5
      Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
    6. 6
      Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
    7. 7
      Stand rolls ten minutes before turning out onto wire racks to cool.
    8. 8
      Serve sliced with butter.
    9. 9
      Suitable to slice and freeze.
    10. 10
      As a variation you can use pecan nuts or macadamias in place of the walnuts.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Date & Walnut Rolls - Gluten Free

    Serving Size: 1 (53 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 147.3
     
    Calories from Fat 60
    41%
    Total Fat 6.7 g
    10%
    Saturated Fat 2.8 g
    14%
    Cholesterol 23.9 mg
    7%
    Sodium 78.3 mg
    3%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 1.1 g
    4%
    Sugars 20.4 g
    81%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    gluten-free self-raising flour

    xanthan gum

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites