19/05/2012 by Farmer K's Kitchen
This slice of bread-heaven cames straight from my newly acquired cookbook: “Food We Love (Gluten Free and Grain Free)” by Tania Hubbard.
I don’t think you realise how excited I was when I found this book. I have come across many gluten-free cookbooks over my time, but they usually make up for their lack of gluten by using starchy flours that my hubby just can’t have. The author behind this book, Tania, owns a cafe in Nambour called Husk and Honey where they serve gluten-free and grain-free yummies. Check out their MENU. I’m so going there.
Almond, Date & Rosemary Sweet Bread
- 3 loose cups of pecan meal or almond meal (I used almond)
- 4 Tbs (50g) olive oil (must be olive oil) not sure why?
- pinch of salt
- 2 cups dates soaked in aromatic tea like early grey, drained and then blended down
- 1/2 cup pine nuts
- sprig rosemary, finely chopped
- 500mls water
- FARMER K: I didn’t soak my dates, so instead I used medjool dates and opened a packet of organic chamomile tea and added the fine herb into the mixture.
- Preheat oven to 230C
- Line a spring form cake tin with non stick baking paper
- Put the nut meal into a blender and gradually blend in about 500mls of water – enough to make a smooth batter
- Add 4 Tbs of oil, pinch of salt, drained dates, 3/4 of the pine nuts and 3/4 rosemary and chamomile leaves
- Stir well and pour into the lined cake tin
- sprinkle remaining pine nuts and rosemary over top of cake batter
- Bake at 230C for about 30 mins or until top is crisp and golden and the cake springs back when touched in the centre.
- Serve warm (with cream!). This cake is soft and creamy on the inside.
I tell you what, I had this for breakfast this morning. Don’t judge me, but it was insanely insane coming straight out of the fridge cold. Next time I would like to soak the dates in the tea as the recipe says. This sweet bread is definitely worth making again!