She Strengthens

Indulge in the Magic of Rose Water Date and Walnut Bread

A Recipe Born from Inspiration

My friend Kris and I stumbled upon a gem of a recipe in the November 2007 edition of Delicious Magazine in Australia. We decided to take it to the next level by incorporating the enchanting flavor of rose water, which elevates this already spectacular loaf to new heights. This subtle addition reduces the need for excessive sweeteners, making it a game-changer in the world of baked goods.

The Essence of Rose Water

Rose water is a fragrant and versatile ingredient that can be used in a variety of sweet treats. By adding it to our recipe, we created a truly sublime creation that’s sure to impress. The original recipe didn’t include rose water, but trust us, it’s a game-changer.

Greasing the Way

The recipe calls for walnut oil to grease the baking tin, which adds an incredible flavor to the loaf. However, if you’re not willing to splurge on walnut oil, you can substitute it with another oil of your choice. The rose water is also optional, but we highly recommend giving it a try.

Rice Flour: The Secret to Lightness

Rice flour is the key to creating a light and airy texture in this bread. If you’re looking for a more nutritious option, you can try substituting some of the rice flour with a buckwheat flour mix. This variation will result in a denser loaf that browns more quickly.

Sweet or Savory, It’s Up to You

This date and walnut bread is incredibly versatile and can be tailored to your taste preferences. You can reduce the sweetener and make it more savory, or keep it sweet and serve it with a pat of butter. The choice is yours!

Yield and Difficulty

Yield: 1 loaf
Difficulty: Easy
Total Time: 55 minutes

Ingredients

• 1 tsp walnut oil
• 1 cup organic raw walnut halves, roughly chopped
• 1 cup organic dried pitted dates, chopped
• 3/4 cup very hot filtered tap water
• 1/2 tsp Celtic sea salt
• 1/2 cup organic honey
• 2 organic eggs, lightly beaten
• 1 1/2 tsp natural vanilla extract
• 1/2 cup white rice flour
• 1/2 cup brown rice flour
• 1/2 cup potato flour
• 1 tsp xanthan
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 Tbsp rose water (optional)
• Alternative gluten-free flour mix (see below)

Alternative Gluten-Free Flour Mix

• 1/4 cup brown rice flour
• 1/4 cup white rice flour
• 1/2 cup buckwheat flour
• 1/4 cup tapioca flour
• 1/4 cup potato flour

Instructions

1. Preheat your oven to 190°C / 375°F.
2. Coat the inside of a 1-liter loaf tin with walnut oil and set aside.
3. In a mixer or large bowl, combine the walnuts, dates, and honey, with a pinch of baking soda and sea salt.
4. Add in the hot water and stir to blend.
5. Add in the desired amount of rose water and mix through.
6. Add in the eggs and vanilla and blend thoroughly.
7. Slowly add in the flour to create a fairly thick batter.
8. Pour into the prepared loaf tin and place in the center of the oven for about 45 minutes, or until a skewer comes out clean when inserted in the middle.
9. Turn the loaf out and place on a rack to cool.
10. Don’t slice the bread for at least an hour, as it will continue to bake as it cools.

A Delicious Adaptation

This adaptation is courtesy of Delicious Magazine, and we’re thrilled to share it with you. So go ahead, give it a try, and indulge in the magic of rose water date and walnut bread!