Prep 5 mins
Cook 45 mins
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.
- 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)
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
- 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.