Gluten Free Cranberry Date Loaf

Gluten Free Cranberry Date Loaf

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Cranberry Date Loaf is a moist, dense, sweet and slightly tart cake that is perfect for breakfast or dessert. It's also gluten-free with vegan and soy-free options.
Servings: 10 slices
Calories: 352

Ingredients
 

  • 2 1/2 oz dried cranberries
  • 2 1/2 oz dried cherries
  • 2 1/2 oz dried chopped dates
  • 4 floz hot black china tea
  • The grated rind of 1 orange
  • 3 tablespoons of orange juice
  • 5 oz pear or apple puree unsweetened
  • 5 oz potato flour
  • 3 1/2 oz rice flour
  • 1 heaped teaspoon of cream of tartar
  • 1 teaspoon of bicarbonate of soda baking soda
  • 5 oz Dairy free margarine
  • 3 1/2 oz ground almonds
  • 2 1/2 oz flaked almonds
  • 1 free-range egg beaten
  • 2 1/2 oz carrot grated
  • 2 teaspoons Gluten free mixed pie spice
  • 2.2 lb loaf tin greased and lined with baking parchment (wax paper)

Instructions

  • Preheat the oven to 180°C (350°F) gas 4
  • Mix the fruit with the boiling hot tea, orange rind and juice in a bowl and leave to cool.
  • Add the fruit puree and blend in.
  • In another bowl, sift the flours and mix in the cream of tartar and bicarbonate of soda (baking soda).
  • Then, using a blunt-ended knife, mix in the margarine until it resembles crumbs.
  • Add the ground almonds and half the flaked almonds, the fruit with its liquid, egg, carrot and spice.
  • Spoon into the prepared tin and sprinkle with the remaining flaked almonds.
  • Cover loosely with foil and bake for 50 minutes or until an insetted skewer comes out clean.
  • Cool and turn out onto a rack until cold. Serve in slices.
Calories: 352 kcal
Carbohydrates: 43 g
Protein: 7 g
Fat: 18g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 16 mg
Sodium: 222 mg
Potassium: 315 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 2016 IU
Vitamin C: 4 mg
Calcium: 69 mg
Iron: 1 mg
Dishes Bread
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