Gluten Free Classic Walnut Date Loaf

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Average Rating: 4.5 | Rated By: 11 users

Preserving the past in this Classic Walnut Date Loaf without gluten is magical. Made with dates, flax seeds, fresh lemon juice, vanilla, coffee, egg, walnuts and sweet sorghum is what gives this gluten-free walnut date loaf the beautiful flavour and that perfect texture. For a boost of energy or a healthy breakfast, have a slice you will love it!

See why this walnut date loaf is so healthy and oh so delicious!

Dates are rich in fiber and iron and walnuts are rich in omega-3 fats and powerful antioxidants. This loaf can be made with or without butter, if you are following a dairy-free diet you can use coconut oil. I have used one egg, but you can use a gluten-free egg replacer or a flax egg. The recipe can be easily converted to a vegan walnut date loaf. The flour that I used is sweet sorghum. I LOVE  this flour in gluten-free baking. One of the reasons is, it adds a nutty flavour. But more importantly, sweet sorghum is a nutrient-packed grain rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein. This healthy grain does exceptionally well in gluten-free baking. You may be surprised that I used coffee? Coffee is always added to classic walnut date loaves, it’s what gives it that rich delicious flavour. Lastly, I used raw turbinado sugar, sometimes I use slightly healthier coconut sugar. But sugar is sugar, unfortunately, as long as you don’t use refined sugar…not so good! I have also added extra vanilla, it truly makes it! Love baking? Check out these sweet or savoury gluten-free loaf recipes

If you make this recipe, be sure to tag your photo on Instagram


  • 1 ½ cups chopped pitted Medjool dates
  • ¼ cup unsalted melted butter or coconut oil
  • ½ cup raw turbinado sugar
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. flax seed
  • 2 tsp. pure vanilla extract
  • 1 cup hot coffee
  • 1 large egg, whisked or egg substitute (such as egg replacer)
  • 1 cup sweet sorghum flour
  • ¼ cup tapioca flour/starch
  • 1 tsp. GF baking powder (preferably aluminum-free)
  • ½ tsp. GF baking soda
  • ½ tsp. sea salt
  • ¼ tsp. xanthan gum
  • 1 ½ cups coarsely chopped walnuts
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  • Preheat oven to 350 F. Line a 8 x 4-inch loaf pan with parchment paper
  • Place dates, butter, sugar, orange juice, flax seed 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 – 55 minutes. A toothpick inserted in the middle should come out clean.
  • Cool in the pan for 15 minutes, and then gently remove the bread with parchment paper onto a cooling rack. Cool completely before slicing
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    • Janet November 27, 2020


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