Gluten Free Date And Walnut Loaf

  1. Preheat oven to 190 C / 375 F.
  2. Coat the inside of a 1 litre loaf tin with walnut oil and set aside.
  3. 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.
  4. Add in the desired amount of rosewater and mix through.
  5. Add in the eggs and vanilla and blend thoroughly. Slowly add in the flour to create a fairly thick batter.
  6. 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.
  7. Turn the loaf out and place on a rack to cool.
  8. Don't slice the bread for at least an hour as it will continue to bake as it cools.

walnut oil, walnut halves, dates, of very hot filtered tap water, celtic sea salt, honey, eggs, natural vanilla, white rice flour, brown rice flour, potato flour, xanthan gum, baking powder, baking soda, water, alternative gluten free flour, brown rice flour, white rice flour, buckwheat flour, tapioca flour, flour

Taken from www.food.com/recipe/gluten-free-date-and-walnut-loaf-443258 (may not work)

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