This is another favorite old classic that I cannot remember where the original recipe came from.  I used to make this loaf all the time growing up.  It easily converts to gluten free, another tasty snacking bread, or to have with afternoon tea.  I am sure it would easily work with other gluten free flour combination's as well. I also cut back on the sugar amount - original recipe calls for 3/4 of a cup brown sugar - I found 2/3 of a cup was sweet enough as dates are naturally quite sweet.
1 1/2 cups chopped dates
3/4 cup boiling water
1 tsp. baking soda
pinch of salt
2/3 cup packed brown sugar
1 Tblsp. butter
1 Tblsp. vanilla
1 large egg, whisked well
1/2 cup Sorghum Flour
1/2 cup Brown Rice Flour
1/2 cup Cornstarch
1/4 cup Tapioca Starch
1 tsp. Xanthan Gum
1/2-2/3 cup chopped walnuts
Preheat the oven to 350 degrees, generously grease a loaf pan and add a sprinkling of sweet rice flour to the pan, distributing on bottoms and sides evenly.
Add the boiling water to the chopped dates, salt, and baking soda, stir until combined and set aside.
In another bowl, whisk the flours and Xanthan gum, until mixed thoroughly.  In a small bowl, whisk up the egg until frothy.  Meanwhile, chop up the walnuts.  Then add the brown sugar and vanilla  to the date mixture, stirring until the sugar is dissolved.  By now the date mixture should have cooled somewhat, slowly drizzle in the egg, stirring well, until combined.  Add the date mixture to the flours and stir until just combined.  Fold in the chopped walnuts.
Spread evenly in the prepared loaf pan and bake about 55-60 minutes.  Turn out onto a wire rack to cool.

Ina Gawne


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October 27, 2010