Date And Walnut Loaf Dairy Free Fat Free Food

DATE AND WALNUT LOAF

Steps:

• Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well.
• Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold.
• Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest.
• To serve, slice the bread thin and top with a spoonful of cream cheese.

DATE AND WALNUT LOAF - DAIRY FREE & FAT FREE

Steps:

• Preheat the oven to moderate (180C/160C fan forced) Grease a 14cm x 21cm loaf pan.
• Combine dates and maple syrup in a large heatproof bowl, add the boiling water and stand for 15 minutes.
• Add walnuts, sugar, rolled oats, sifted flour and soda, stir into date mixture until well combined.
• Spread mixture into the prepared pan, sprinkle with sesame seeds and bake for approximately 50 minutes or until cooked when tested. Stand for 5 minutes before turning onto a wire rack to cool.
• Enjoy!

DATE AND WALNUT LOAF - FAT FREE

Steps:

• Preheat oven to 150°C (300°F).
• Chop dates into small dice and chop walnuts.
• Sift flour baking powder and salt into bowl, mix in the sugar dates and walnuts.
• Lightly beat egg and milk together and stir into mixture.
• Mix well until batter is smooth.
• Cook in prepared loaf tin for approximately 45 - 60 minutes.
• To keep moist, after it's cooled for half an hour or so, drape a clean tea towel over the cake.
• You can slice up all the cake and freeze it wrapped in foil.

DATE AND WALNUT CAKE

Steps:

• Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
• Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment.
• Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.
• Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
• Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.

DATE AND WALNUT LOAF

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease and line a 21cm x 11cm loaf pan.
• Place dates in a large heatproof bowl. Pour over boiling water. Cover with a plate. Stand 5 minutes, until dates soften.
• Stir in melted butter and sugar until well combined. Stir in vanilla and egg.
• Sift together flour, bicarbonate of soda, mixed spice and a little salt. Fold into date mixture. Fold through walnuts. Spoon mixture into prepared pan and scatter over extra walnuts. Bake 45 minutes, until a skewer inserted comes out clean. Cool in pan 2 minutes, then turn out onto a wire rack. Slice and serve with extra butter.

DIABETIC DATE/WALNUT LOAF

Steps:

• Put the dates and water into a bowl microwave cook
• until the dates are sloppy [about 3 mins] Let them
• cool until nearly cold [put the bowl into a bigger bowl
• of cold water dont let any water get into the mix]
• Beat the clover until creamy,add the 2 eggs and mix
• [it is better with an electric hand mixer] the mix looks
• like it has curdled,stir in the chopped walnuts,flour,
• and the spices,add the date and water plus the milk,
• mix well.Spoon the mix into 2 1lb loaf tins and bake
• on gas mark 4 for approx 40 mins,it should be springy
• to the touch.Leave to get cold and slice.Loaf can be
• frozen for 1 month.