Gluten Free Dairy Free Date Nut Bread
Quite a few date bread recipes only call for at most a quarter cup of dates. That doesn’t sound like date bread to me! When I have date bread, I want it packed with sweet, plump dates with plenty of crunchy walnuts. This Gluten and Dairy Free Date Nut Bread has everything you would want from a date bread whether you are gluten free or not.
I love how moist this is. Use it as a breakfast bread, bake smaller mini-loaves (reduce baking time) as the base for an appetizer, snack or hostess gift, make a sandwich with it, or serve it warmed as a dessert with a light dusting of powdered sugar and some poached pears to dress it up. If you would like, you can also add 1 teaspoon of ground cinnamon and 1/4 teaspoon ground cloves to add a bit more of the flavors of fall. Yum!
Gluten Free Dairy Free Date Nut Bread
Author/Source:
adapted by Angela @ Onceamonthmom.com from Tess Masters @ Healthy Blender Recipes
Ingredients:
- 1 cup coarsely chopped walnuts
- 1 cups chopped dates (be sure to get gluten free ones – NOT rolled in oat flour)
- 1/2 cup honey
- 1/2 teaspoon salt
- pinch of baking soda
- 3/4 cup very hot water
- 1/2 cup white rice flour
- 1/2 cup brown rice flour
- 1/2 cup potato starch (NOT potato flour)
- 1 teaspoon xanthan gum
- 1/2 teaspoon gluten free baking powder
- 1/2 teaspoon baking soda
- 2 eggs or egg substitute
- 1 1/2 teaspoons gluten free vanilla extract
Directions:
Preheat oven to 375 F. Oil the number of 1 litre loaf pan and set aside. In your mixer or a large bowl, combine 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 eggs and vanilla and blend thoroughly. In a separate bowl, mix together the rice flours, potato starch, xanthan gum, baking powder and baking soda. Add the dry ingredients to wet and mix to create a fairly thick batter. Scoop the batter into the loaf pan, 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.
Freezing Directions:
When completely cool, put loaf into a gallon sized freezer bag, remove as much air as possible, label and freeze.
To serve: Thaw. Heat through slightly, if desired.
Servings: 8
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
- Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
Recipe sounds great! My youngest son has an egg and milk allergy, so this looks like a possibility for him! Love your link to egg substitutes!! Thanks for posting!