I’m pretty sure I’ve mentioned before how crap I am at cooking … I’m learning, but it’s a slow process.
Often I really need inspiration, and someone that I’ve been following on Facebook for a while now is ‘Feeding U Well With The Cooking Angel‘. Sheryl McFarlane, (the cooking angel) is a Holistic Nutrition Consultant, with a range of recipes fit for any allergy.
Sheryl kindly agreed to share a recipe for the blog today – one I’m sure a lot of you will enjoy! Check out her fabulous blog here. Over to you Sheryl …
“Hi I’m Sheryl, often referred to as the cooking angel. I wave my wand, appear at your house and take over the cooking, so you don’t have to. Allergies are my specialty, but all cooking is good for me. So call me, you know you want to!”
Low Fodmap Df, Gf Date loaf
1 cup (130g) roughly chopped pitted dates
1 cup boiling water
1 tsp baking (bi-carbonate) soda
3/4 cup brown sugar (I used 1/4 cup coconut sugar) you could try stevia for a lower sugar version
finely grated zest of 1 lemon
125g unsalted butter (I used coconut oil)
1 1/4 cup (160g) rice flour
1/2 cup (75g) corn flour
1/4 cup (30g) tapioca flour/starch (arrowroot)
2 tsp baking powder
1 tsp guar gum
1/2 cup (60g) chopped walnuts, optional
Preheat oven to 180ºC & grease & line a loaf shaped tin. 15x25cm
Combine dates, boiling water & baking soda & soak 10 mins, then blend, keeping a few chunks of date if desired.
Beat the butter (coconut oil), sugar & lemon zest until light & creamy.
Beat in the egg.
In another bowl combine the dry ingredients with a whisk.
Sift into the date mixture, half of the dry ingredients, then add the rest to the date mixture.
Fold the walnuts in.
Pour the mixture into the prepared pan & bake for 1 hour until a skewer comes out clean.
Cool in tin 5 mins before turning out onto a cake cooling rack.
I suggest slicing when cold and freezing if you’re not going to use it immediately.