Date And Walnut Loaf Dairy Free Fat Free Recipes

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DATE AND WALNUT LOAF - FAT FREE



Date and Walnut Loaf - Fat Free image

Full of nuts and dates, a wonderfully simple recipe, really tasty and for a cake, nutritious, healthy and completely fat free.

Provided by JoyfulCook

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 8

8 ounces self raising flour
1/2 teaspoon baking powder
1 teaspoon salt
4 ounces brown sugar, light
8 ounces dates, dried, seedless
3 ounces walnuts
1 egg
5 fluid ounces milk

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 LOAF - DAIRY FREE & FAT FREE



Date and Walnut Loaf - Dairy Free & Fat Free image

This is a very tasty, moist, sin free loaf. When sliced it's also great toasted, spread with low fat cream cheese. You can also include mixed nuts & carob buttons to the walnuts as a variation. You can also substitute the maple syrup for golden syrup. The loaf also freezes well.

Provided by Carolyn Jay

Categories     Dessert

Time 1h5m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 9

1 cup chopped dried pitted dates
1 cup chopped walnuts
2 tablespoons maple syrup
1 cup boiling water
1/2 cup brown sugar
3/4 cup rolled oats
1 1/4 cups plain flour
1 teaspoon bicarbonate of soda
sesame seeds (optional)

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!

Nutrition Facts : Calories 208.4, Fat 6.9, SaturatedFat 0.7, Sodium 109.4, Carbohydrate 35.1, Fiber 2.5, Sugar 19, Protein 3.8

DATE AND WALNUT LOAF



Date and Walnut Loaf image

Provided by Food Network

Categories     dessert

Yield 1 loaf

Number Of Ingredients 12

1 cup pitted dates, roughly chopped
1 teaspoon baking soda
1 cup boiling water
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
1/2 cup coarsely chopped walnuts
1 egg
1 tablespoon vegetable oil
8 ounces cream cheese, softened and whipped
1 tablespoon sugar
1 tablespoon grated lemon zest

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 & WALNUT LOAF



Date & walnut loaf image

Bake this rich date and walnut loaf at the weekend to enjoy during the week. You can freeze it for another day to serve to last-minute guests, too

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 1h30m

Number Of Ingredients 9

125g unsalted butter, cubed and softened, plus extra for the tin
200g soft dates, pitted and roughly chopped
½ tsp bicarbonate of soda
150g light muscovado sugar
2 eggs
1 tsp baking powder
225g self-raising flour
100g walnuts, roughly chopped
1 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
  • Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
  • Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.

Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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

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

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