Date Walnut Rolls Gluten Free Food

DATE AND WALNUT ROLLS

Date and Walnut Rolls image

This recipe has been adapted from an Australian Women's Weekly Recipe. It makes two rolls. It keeps for a month or so if wrapped in plastic cling wrap and placed it in the freezer. You can slice it and freeze in single serves to take in your lunch box. Can substitute pecans for the walnuts or leave them out all together (just add in some extra dates instead). I also make a gluten-free version of this recipe see recipe#218329

Provided by Jubes

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 cup dates, chopped (dried pitted dates)
1 cup brown sugar, measure firmly packed
1 1/4 cups water
60 g butter
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1/2 cup walnuts or 1/2 cup pecans, chopped
2 cups self-raising flour (alternately use 2 cups plain flour and 4 teaspoons baking powder)

Steps:

Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
Preheat oven to 180°C (350°F ).
Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
Allow the mixture to cool.
Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
Stand rolls ten minutes before turning out onto wire racks to cool.
Serve sliced with butter.
Suitable to slice and freeze.
As a variation you can use pecan nuts or macadamias in place of the walnuts.

Nutrition Facts : Calories 193.8, Fat 5.9, SaturatedFat 2.3, Cholesterol 21.2, Sodium 269.6, Carbohydrate 33.9, Fiber 1.6, Sugar 20.4, Protein 2.8

DATE & WALNUT ROLLS - GLUTEN FREE

Date & Walnut Rolls - Gluten Free image

This recipe has been adapted from an Australian Women's Weekly Recipe. It tastes no different to a regular(wheat) flour roll. It's best eaten within a day or two.It keeps for a month or so if you slice and wrap in plastic cling wrap and place it in the freezer. You can slice it and freeze in single serves to take in your lunchbox. It travels well and is not crumbly like most gluten free cakes. Can substitute pecans for the walnuts or leave them out all together (just add in some extra dates instead)

Provided by Jubes

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dates, chopped (dried pitted dates)
1 cup brown sugar, measure firmly packed
1 1/4 cups water
80 g butter
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1/2 cup walnuts or 1/2 cup pecans, chopped
2 cups gluten-free self-raising flour (alternately use 2 cups plain gluten-free flour blend and 4 teaspoons gluten-free baking powder)
1/2 teaspoon xanthan gum (use only if your flour blend does not contain a gum)

Steps:

Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
Preheat oven to 180°C (350°F ).
Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
Allow the mixture to cool.
Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
Stand rolls ten minutes before turning out onto wire racks to cool.
Serve sliced with butter.
Suitable to slice and freeze.
As a variation you can use pecan nuts or macadamias in place of the walnuts.

Nutrition Facts : Calories 147.3, Fat 6.8, SaturatedFat 2.9, Cholesterol 23.9, Sodium 78.4, Carbohydrate 22.3, Fiber 1.1, Sugar 20.4, Protein 1.3

GLUTEN FREE DATE AND WALNUT LOAF

Gluten Free Date and Walnut Loaf image

My friend Kris and I adapted this fantastic recipe from the November 2007 edition of Delicious Magazine in Australia. 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. Rose water is so wonderfully fragrant, that Kris wisely encourage me to add it into baked goods, puddings and other sweet treats as an ingenious way to reduce the sweetener required. The recipe calls for you to grease your baking tin with walnut oil. Whilst this does add an incredible flavor 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. I have also listed the rose water as optional. This version is a little bit more dense and browns on the top more quickly. You might have to cover with foil for the last fifteen minutes of cooking time.

Provided by The Blender Girl

Categories Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 20

Ingredients

1 teaspoon walnut oil
1 cup organic raw walnut halves (roughly chopped)
1 cup organic dried pitted dates, chopped
3/4 cup of very hot filtered tap water
1/2 teaspoon celtic sea salt
1/2 cup organic honey
2 organic eggs, lightly beaten
1 1/2 teaspoons natural vanilla extract
1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup potato flour
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon rose water (optional)
1/4 cup brown rice flour
1/4 cup white rice flour
1/2 cup buckwheat flour
1/4 cup tapioca flour
1/4 cup potato flour

Steps:

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.

Nutrition Facts : Calories 3481.8, Fat 98.7, SaturatedFat 12.4, Cholesterol 423, Sodium 2212.4, Carbohydrate 619, Fiber 43.8, Sugar 263.5, Protein 66.7

More about "date walnut rolls gluten free food"

DATE ROLL - RECIPE52.COM

Web Mar 3, 2020 Add butter, raisin, and cardamom powder to the dates. Cook on low heat for 2 minutes until soft keep mixing with a spatula. This may …
From recipe52.com
5/5 (26)
Calories 56 per serving
Category Energy Snack, Sweet

Take all the chopped nut in a pan and dry roast for 30 second on medium heat until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a plate and set aside.
In same pan add butter and chopped dates. Cook on low heat for 2 minutes until soft keep mixing with spatula. Add raisin, roasted nuts and cardamom powder to dates and cook further for a minutes. Remove from heat.
Remove dates mixture on cling wrap and roll it into a log. Keep log in fridge and cut slices of date as required. Serve cold.

Date Walnut Rolls Gluten Free Food

DATE AND WALNUT ROLLS

DATE & WALNUT ROLLS - GLUTEN FREE

GLUTEN FREE DATE AND WALNUT LOAF

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