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    You are in: Home / Recipes / Gluten Free Date and Walnut Loaf Recipe
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    Gluten Free Date and Walnut Loaf

    Gluten Free Date and Walnut Loaf. Photo by The Blender Girl

    1/1 Photo of Gluten Free Date and Walnut Loaf

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    The Blender Girl's Note:

    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.

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    My Private Note

    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Alternative gluten free flour mix to substitute for the rice flours and potato flour

    Directions:

    1. 1
      Preheat oven to 190 C / 375 F.
    2. 2
      Coat the inside of a 1 litre loaf tin with walnut oil and set aside.
    3. 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.
    4. 4
      Add in the desired amount of rosewater and mix through.
    5. 5
      Add in the eggs and vanilla and blend thoroughly. Slowly add in the flour to create a fairly thick batter.
    6. 6
      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.
    7. 7
      Turn the loaf out and place on a rack to cool.
    8. 8
      Don’t slice the bread for at least an hour as it will continue to bake as it cools.

    Ratings & Reviews:

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    Nutritional Facts for Gluten Free Date and Walnut Loaf

    Serving Size: 1 (1147 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3481.7
     
    Calories from Fat 888
    25%
    Total Fat 98.6 g
    151%
    Saturated Fat 12.3 g
    61%
    Cholesterol 423.0 mg
    141%
    Sodium 2212.4 mg
    92%
    Total Carbohydrate 619.0 g
    206%
    Dietary Fiber 43.8 g
    175%
    Sugars 263.5 g
    1054%
    Protein 66.7 g
    133%

    The following items or measurements are not included:

    xanthan gum

    tapioca flour

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