Gluten Free Date And Walnut Loaf Food

DATE, BANANA & RUM LOAF

Date, banana & rum loaf image

A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Supper, Treat

Time 1h15m

Yield Cuts into 10 slices

Number Of Ingredients 11

Ingredients

250g pack stoned, ready-to-eat dates
2 small or 1 large banana (140g/5oz in weight)
100g pecans , 85g/3oz roughly chopped, rest left whole
200g raisins
200g sultanas
100g fine polenta
2 tsp mixed spice
2 tsp baking powder (use gluten-free if needed)
3 tbsp dark rum
2 egg whites
a few banana chips and 1 tsp sugar (optional), to decorate

Steps:

Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.

Nutrition Facts : Calories 310 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.39 milligram of sodium

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