Gluten Free Date and Walnut Loaf

READY IN: 50mins
YIELD: 1 loaf




  • 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.