Gluten Free Date Loaf Pre Mix

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 160^OC 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!

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