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Title: Gluten Free Classic Walnut Date Loaf
Categories: Breads, Fruits, Nuts, Citrus
Yield: 10 Slices

1 1/2 c Chopped, pitted, Medjool
- dates
1/4 c Unsalted melted butter
1/2 c Coconut sugar
1 tb Fresh lemon juice
1 tb Flaxseed
2 ts Pure vanilla extract
1 c Hot coffee
1 lg Egg; whisked
1 c Sweet sorghum flour
1/4 c Tapioca flour/starch
1 ts GF baking powder (pref
- aluminum-free)
1/2 ts GF baking soda
1/2 ts Sea salt
1/4 ts Xanthan gum
1 1/2 c Coarse chopped walnuts

Set oven @ 350ºF/175ºC.

Line a 8" x 4" loaf pan with parchment paper.

Place dates, butter, sugar, orange juice, flaxseeds and
vanilla in a bowl. Add hot coffee and stir to combine.
Set aside for 15 minutes.

In a separate bowl mix together flour, baking powder,
baking soda, salt, xanthan gum and walnuts

Add wet ingredients to dry and mix to combine.

Pour batter into the prepared pan and bake for 50 - 60
minutes. A toothpick inserted in the middle should come
out clean.

Cool in the pan for 15 minutes, and then gently remove
the bread using the parchment paper onto a cooling rack.
Cool completely before slicing

By: Kristina Stosek

RECIPE FROM: https://onlyglutenfreerecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Edith's Oatmeal Date Nut Bread
Categories: Breads, Nuts, Fruits, Dairy
Yield: 10 Servings

2 c Flour
2/3 c Brown sugar
1 ts Salt
1 ts Baking powder
1 1/2 c Buttermilk
1 lg Egg
3 tb Butter; melted
3/4 c Chopped walnuts or pecans
1/2 c Rolled oats
1/3 c Chopped dates

Set oven @ 350oF/175oC.

Spray loaf pan with baking spray and line with parchment
paper, or grease with butter or shortening and dust with
a spoonful of flour.

In a large mixing bowl whisk together the flour, brown
sugar, salt, and baking powder.

In a separate bowl, use a fork to mix the buttermilk,
egg, and melted butter until combined.

Stir the buttermilk mixture into the flour mixture.

Gently fold in the oats, dates and the nuts.

Pour the batter into the prepared loaf pan and bake for
45 - 55 minutes. If the top starts to get too dark, tent
with aluminum foil to prevent burning. Remove from the
oven; a toothpick or cake tester should come out clean
when inserted into the center of the loaf. The internal
temperature should be 200oF/93oC.

Allow the loaf to cool in the pan for 10 minutes, and
then gently turn out onto a cooling rack to cool
completely before slicing.

Serve with butter or cream cheese.

RECIPE FROM: https://theheritagecookbookproject.com

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