Gluten Free Date and Walnut Loaf
55 minutes
My friend Kris and I adapted this fantastic recipe. 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. . A note about this date and walnut bread – you can reduce the sweetener and make it more savoury. It does not have to be as decadent as I have made it here. I prefer it sweet served with a slather of butter.
12 people made this
Ingredients
Makes: 1 loaf
- 1 tsp walnut oil
- 1 cup organic raw walnut halves roughly chopped
- 1 cup organic dried pitted dates chopped
- 1/2 cup of very hot filtered tap water
- 1/2 tsp Celtic sea salt
- 1/2 cup organic honey
- 2 organic eggs lightly beaten
- 1 1/2 tsp natural vanilla extract
- 1/2 cup white rice flour
- 1/2 cup brown rice flour
- 1/2 cup potato flour
- 1 tsp xanthan
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp rose water (optional)
Directions
Preparation:10min ›
Cook:45min ›
Ready in:55min
- Preheat oven to 190 C.
- 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.
Tip
The recipe calls for you to grease you baking tin with walnut oil. Whilst this does add an incredible flavour 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.
