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Gluten Free Date Loaf Pre Mix

$10.90

Gluten Free Date Loaf Pre Mix

$10.90

This delicious Date Loaf is a happy accident coming from Janine missing the Date Loaf she used to get at a well know bakery chain (pre GF)!

To make it absolutely mouthwatering – glaze it with a homemade caramel sauce!

***

This product comes with the GF Date Loaf mix and the dates required for the batch to be made up.

You will still need eggs, bi carb and water to make this product.

1 in stock (can be backordered)

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SKU: GFDATELOAF Categories: , , Tag: Made in Australia from at least 15% Australian ingredients
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Description

Gluten Free Date Loaf

FREE FROM: wheat, gluten, milk, peanuts, tree nuts, *UNLESS ADDED

INDGREDIENTS: Sugar, Starches (Maize, Potato), Soy Flour, Rice Flour, Modified Starch (1442), Soy Protein, Raising Agents (500, 541, 341), Egg White, Thickeners (464, 415, 461), Dextrose, Salt, dates
CONTAINS: EGG and SOY

RECIPE

HOW TO MAKE – 

500g Gluten Free Banana Bread PreMix

15ml your choice of oil

2  Eggs

300g Dates

200ml Water

½ teaspoon Bi Carb Soda

METHOD:

Simmer dates and water in a saucepan until dates have softened.  Remove from heat – add bi carb to date/water mix and stir.  The mixture will bubble – keep stirring.

Sit aside to cool while starting the other ingredients.

Add eggs, oil and GF Banana Bread Mix to a bowl.  Mix for 1 minute on low using beater.  Scape down bowl.  Mix for a further 3 minutes on low speed.

Add date mixture to the bowl and mix for 1 minute on low speed.

Makes a large size loaf tin or a brownie tray sized cake.

Bake a 160OC for approx 60 mins or until when tested a skewer comes out clean.

Cool on a wire rack.

HOMEMADE SALTED CARAMEL SAUCE!

1/2 Cup (125ml) Cream
50g Unsalted Butter
¾ cup (165g) White Sugar
½ Teaspoon Sea Salt Flakes

METHOD
Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour. Remove from the heat and working quickly, add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly. Remove from the heat and allow to cool completely before serving. Makes 1 cup. Store the left overs in the fridge or eat with a spoon!

 

Download Recipe Sheet

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Additional information

Weight 1 kg
Availability Now available in-store at
PO BOX 3344 Birkdale 4159

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