Gluten Free Dairy Free Date Nut Bread
8
Servings
12
Ingredients
3
Comments
Packed with the autumn flavors of plump dates and crunchy walnuts, this Gluten Free Dairy Free Date Nut Bread is wonderful as a breakfast, snack or dessert.
8
Servings
12
Ingredients
3
Comments
Ingredients
- 1 cup chop Walnuts
- 1 cup pit and chop Dates
- ½ cups Honey
- ⅛ teaspoons Baking Soda #1
- ½ teaspoons Sea Salt
- ¾ cups Water, Hot
- 2 individual Egg
- 1 ½ teaspoons Vanilla Extract
- 1 ½ cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
- 1 teaspoon Xanthan Gum
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grease the indicated number of loaf pans and set aside.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease the indicated number of loaf pans and set aside.
- In your mixer or a large bowl, combine walnuts, dates and honey, with baking soda #1 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 gluten free flour, xanthan gum, baking powder and baking soda #2.
- Add the dry ingredients to wet and mix to create a fairly thick batter.
- Scoop the batter into the loaf pan.
- Bake in oven at 375 for about 45 minutes until a skewer comes out clean when inserted in the middle.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1/8 of loaf Amount Per Serving
- Calories
- 355
- Total Fat
- 13g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 56mg
- Sodium
- 282mg
- Total Carbohydrates
- 57g
- Fiber
- 3g
- Sugar
- 32g
- Protein
- 7g
- WW Freestyle
- 10
3 Comments
Join the discussionRecipe 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!
there were no directions printed for this recipe.Could you sent me them.thanks
Hi Judy, this recipe is a members only recipe which is why you can’t see the instructions on this recipe. You can sign up to become a member of our newsletter here and learn when we open next to members!