Gluten-Free Loqaimat with Date Syrup and Walnuts

This spin on the popular Arabic dessert uses a gluten-free bread mix making it an ideal sweet treat for those with a gluten intolerance
Gluten-Free Loqaimat with Date Syrup and Walnuts
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Gluten-Free Loqaimat with Date Syrup and Walnuts
January 29, 2020
Preparation Time 30 minutes (plus resting time)
Cooking Time 10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


120g gluten-free bread mix
2 tsp xanthan gum
1 tsp instant yeast
60g milk powder
3 tbsp spinneysFOOD Fine Grain White Sugar
½ tsp baking powder
1 tsp cardamom powder
125ml spinneysFOOD Bottled Drinking Water, lukewarm
Vegetable oil for deep frying

To serve

Date syrup
Toasted walnuts


  • 1

    In a large mixing bowl, combine the bread mix, xanthan gum, yeast, milk powder, sugar, baking powder and cardamom powder and mix well. Slowly add enough water to get a sticky dough.

  • 2

    Cover and allow to rest for a couple of hours in a warm place until it has doubled in size.

  • 3

    Heat the oil to 180C.

  • 4

    Wet your hands and form the dough into small, walnut-sized balls.

  • 5

    Drop into the oil and fry for 5 minutes until deep golden brown.

  • 6

    Drain on paper towels before serving warm, drizzled with date syrup and sprinkled with toasted walnuts.


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