Don’t be scared off by what I’m about to say about this recipe: it’s gluten-free. If you’re sensitive to wheat, I know you’ll continue reading, but even if you love baking with flour, I urge you to consider this recipe. Not only is it gluten-free, but vegan, wholesome and delicious as well. What’s not to love? The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008).
2 cups pitted organic dates, chopped into small pieces
1 1/4 cups water
2/3 cups organic rice flour
1/2 cup organic tapioca flour
3 teaspoons gluten-free baking powder
2 teaspoons organic ground ginger
1 teaspoon organic ground mixed spice
3 1/2 cups dried organic apricots, chopped into small pieces
1/2 cup organic ground almonds
1/3 cup organic prune, peach or apricot juice (or any suitable combination you enjoy)
1. Preheat the oven to 350F degrees. Line a 2-pound loaf pan with parchment or natural wax paper.
2. Put the dates in a small pan with the water. Bring to a boil, cook for a couple of minutes and remove from the heat. Sieve the flours, baking powder and spices into a bowl and mix in the apricots and almonds.
3. Stir in the wet date mixture and teh fruit juice and spoon mixture into teh prepared pan.
4. Bake for about 45 minutes or until a tester inserted in teh middle comes out clean.
5. Leave the cake to cool in the pan, then transfer to a wire rack and remove the wax paper. Serve the cake in slices.