Ginger date loaf
Prep
15 min
Cook
50 min
Serves
14
Skill
Vegetarian
Prep
15 min
Cook
50 min
Serves
14
Skill
This moist loaf is a perfect healthy mid-morning snack to keep you going until lunchtime.
Ingredients
- 1 ¼ cups dried dates, chopped
- 1 cup water
- 2 tbs margarine
- ½ cup sugar
- ⅓ cup crystallised ginger, finely chopped
- 1 egg, lightly beaten
- ¾ cup soya flour
- ⅓ cup potato flour
- ⅓ cup rice flour
- 2 tsp gluten-free baking powder
Nutrition per serving
850 kJ
energy kj
8 g
protein
1 g
saturated fat
35 g
carbohydrate
23 g
sugars
89 mg
sodium
Method
- Place dates, water, margarine and sugar into a medium saucepan. Bring to boil over medium heat and boil gently for 2 minutes (or microwave on HIGH 100% for 4 minutes). Add ginger and allow to cool.
- Stir through beaten egg. Sift flours and baking powder together and fold into date mixture. Spoon mixture into a lightly greased and lined 12cm x 22cm loaf tin.
- Bake in a moderate oven, 180°C, for 50 minutes. Cool before slicing.
Tips
Remember to always check the label of each ingredient to ensure it is gluten free.
- 1 ¼ cups dried dates, chopped
- 1 cup water
- 2 tbs margarine
- ½ cup sugar
- ⅓ cup crystallised ginger, finely chopped
- 1 egg, lightly beaten
- ¾ cup soya flour
- ⅓ cup potato flour
- ⅓ cup rice flour
- 2 tsp gluten-free baking powder
Nutrition per serving
850 kJ
energy kj
8 g
protein
1 g
saturated fat
35 g
carbohydrate
23 g
sugars
89 mg
sodium
- Place dates, water, margarine and sugar into a medium saucepan. Bring to boil over medium heat and boil gently for 2 minutes (or microwave on HIGH 100% for 4 minutes). Add ginger and allow to cool.
- Stir through beaten egg. Sift flours and baking powder together and fold into date mixture. Spoon mixture into a lightly greased and lined 12cm x 22cm loaf tin.
- Bake in a moderate oven, 180°C, for 50 minutes. Cool before slicing.
Tips
Remember to always check the label of each ingredient to ensure it is gluten free.