Date & Walnut Rolls - Gluten Free

READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup dates, chopped (dried pitted dates)
  • 1
    cup brown sugar, measure firmly packed
  • 1 14
    cups water
  • 80
  • 12
  • 1
    egg, lightly beaten
  • 12
    cup walnuts or 1/2 cup pecans, chopped
  • 2
    cups gluten-free self-raising flour (alternately use 2 cups plain gluten-free flour blend and 4 teaspoons gluten-free baking powder)
  • 12
    teaspoon xanthan gum (use only if your flour blend does not contain a gum)
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DIRECTIONS

  • 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.
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