Sunday, 15 June 2014

Flourless whole grain date loaf (gluten and dairy free)

I seem to have quite a few 'to have with a cuppa' recipes on my blog! Perhaps it's an indication of how much I like a good coffee or tea, or perhaps more to the point it's an indication of how much I enjoy catching up with friends over a cuppa!  Problem with us Coeliacs is that often we miss out on the bikkies and cakes on offer, but not if you have this recipe on hand!
The whole loaf is only sweetened with half a cup of a natural raw syrup (such as honey, maple or coconut syrup) and medjool dates.  With the white and brown rice, quinoa and chickpeas, nuts and eggs as the remaining ingredients this loaf oozes decadence, but is actually healthy and natural!  The first time I made this I threw in a handful of dark choc chips, the second time I didn't.  It was tasty either way, but I would feel it would be more for afternoon tea with the chocolate and morning tea without - although really, a good dose of cacao can be enjoyed at any time of the day if you are like me ( :

I only just bought my first tub of coconut syrup from Honest to Goodness and so was experimenting with this recipe.  The flavour it brings is rich and 'caramelly' - similar to golden syrup, but given how it is extracted from the sap of the coconut blossom, it brings a range of nutrients and has a low GI (glycemic index).
If you are not using a Thermomix or high speed processor, use a mix of flours such as white/brown rice, chickpea, soy, millet, quinoa, potato... whatever you have in your cupboard.
Delicious with a spread of organic butter, or even just warm out of the oven, this is sure to add to the conversation at your next gathering with coffee and friends!  Enjoy...


Flourless Whole Grain Date Loaf (Gluten and Dairy Free)

Ingredients

1/2 cup (100g) white rice (rice flour if not using a Thermomix)
1/2 cup (100g) brown rice (rice flour if not using a Thermomix)
1/2 cup (100g) quinoa and chickpeas (quinoa/chickpea/millet flour if not using a Thermomix)
8 medjool dates, pips removed
1 cup (110g) walnuts/pecans
1/2 cup (150g) coconut syrup/honey/maple syrup
3/4 cup (170g) hot water
Pinch Himalayan rock salt (or any other minimally processed salt)
1 tsp vanilla extract
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 handful dark choc chips, if desired

Method - Conventional

  1. Preheat oven to 190 degrees celcius.  Lightly grease a loaf tin.
  2. Roughly chop pitted dates and nuts with either a knife or pulse in a food processor.
  3. Add water, syrup, salt, vanilla extract and baking soda to dates/nuts in a large bowl and stir until combined and soda has frothed the mixture slightly.
  4. Lightly whisk eggs and add to date mixture, whisking for 30 seconds or until fully combined and slightly aerated.
  5. Combine flours and baking powder and add to date mixture.  Stir through carefully just until flour is completely incorporated into the mix. (Add choc chips at this stage too if using)
  6. Pour mix into prepared loaf tin and bake for approx 35 minutes for until a skewer inserted into the middle of the loaf comes out clean.
  7. Leave in loaf tin for 5 minutes before turning out onto cooling rack and leaving to cool.  Serve warm or cold with a spread of organic butter.  Store in airtight container for 5 days.

Method - Thermomix

  1. Preheat oven to 190 degrees celcius.  Lightly grease a loaf tin.
  2.  Place rices, quinoa and chickpeas into dry TM bowl and mill on speed 10 for 1 minute.  Set aside.
  3. Add pitted dates to TM bowl and chop on speed 6 for 1 second.  Add nuts and chop on speed 6 for a further second.
  4. Add water, syrup, salt, vanilla and baking soda and stir on REVERSE, speed 4 for 5 seconds.
  5. Add eggs, flours and baking powder (and dark choc chips if using) and stir on REVERSE speed 5 for a further 7 seconds.
  6. Follow steps 6 and 7 above.

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