Gluten free walnut and date loaf

    55 min

    My friend Kris and I created this delicous fruit and nut loaf. I like to use walnut oil for greasing the loaf tin but you can use whatever you prefer. Delicious plain or buttered.

    31 people made this

    Makes: 1 loaf

    • 1 teaspoon oil (for greasing cake tin)
    • 125g raw walnuts, roughly chopped
    • 135g pitted dates, chopped
    • 150g organic honey
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon sea salt
    • 125ml very hot filtered tap water
    • a few drops rosewater (optional)
    • 2 eggs, lightly beaten
    • 1 1/2 teaspoons natural vanilla extract
    • 75g white rice flour
    • 75g brown rice flour
    • 75g potato starch
    • 1 teaspoon xanthan gum

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Coat the inside of a loaf tin with oil and set aside.
    2. In your mixer or large bowl, combine the walnuts, dates and honey, with a pinch of bicarb and sea salt. Add in the hot water and stir to blend. Add in the desired amount of rosewater and mix through.
    3. Add in the eggs and vanilla and blend thoroughly. Slowly add in the rice flours, potato starch and xanthan gum to create a fairly thick mixture.
    4. Pour into 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.
    5. Don’t slice the bread for at least an hour as it will continue to bake as it cools.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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