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Date and Walnut Muffins / Cake
Made with the home made gluten free flour mix, this date and walnut muffins & cake is healthy and delicious .
Course
Dessert
Cuisine
International
Keyword
Dates, Walnuts, Muffins, cake, Sorghum flour, Tapioca flour, rice flour, healthy
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
muffins
Author
Rama G
Ingredients
1¼ cup gluten free flour mix
15 Dates deseeded
½ cup cane sugar (powdered jaggery)
¾ cup non dairy milk (I used cashew milk)
¼ cup any oil
1 tsp baking powder
1 tsp baking soda
vanilla essence
¼ cup chopped walnuts
Instructions
Pre heat the oven to 180˚
Soak dates in ¼ cup warm water mixed with milk and jaggery powder for 15 minutes.
Remove the dates and make a coarse paste.
Mix with balance milk and add oil and vanilla essence.
Sieve flours with Baking soda and Baking powder.
Add half of chopped walnuts with the flour mixture.
Mix wet and dry mixtures lightly using cut and fold method.
The thickness of the batter depends on the quality of dates. If the batter is too thick, you can add some water to bring it to cake consistency.
Line a muffin tray with muffin liners and pour the batter in each hole. If your muffin tray has 12 holes, pour in all holes.
Or pour the balance in a medium baking dish lined with parchment paper.
Garnish muffins and cake with balance chopped walnuts
Bake in a preheated oven at 180˚ for 35 to 40 minutes.
Check with a skewer. If it comes out clean, the cake is done. Else, keep for few more minutes.
Remove on a wire rack and cool.
Video
[vc_video link='https://www.youtube.com/watch?v=uDaLTTlUjHE']
Notes
You can use jaggery powder instead of cane sugar.
The sweetness depends on the Dates. Adjust cane sugar / jaggery level accordingly.
Temperature differs from oven to oven. Adjust baking time accordingly.
You can bake the whole batter as a cake or as muffins.