Pre-heat the oven to 180°C Fan/200°C/Gas Mark 6. Lay out some mini-loaf moulds (ours measured 9.5cm x 5cm x 4cm (3¾" x 2" x 1½") onto a baking tray - grease if necessary. We used silicone mini loaf moulds - actually mini loaf tin liners - which do not require greasing.
In a food processor/blender using a sharp blade attachment, finely chop the dates so that they become a rough sticky paste.
Swap the blade to a plastic attachment and sift in the flours. Add the remaining ingredients including the Baking Powder and process until you have a thick batter.
Add a little extra Rice Milk to thin the mix to almost a dropping consistency. Spoon into the loaf moulds filling them about three quarters full.
Place in the centre of the oven for 25-30 minutes or until golden brown. Remove from the oven and allow to cool a little before turning out.
Enjoy straight from the oven!
These gluten-free mini-loaves are best enjoyed warm from the oven. They also store very well and can be gently re-heated in the microwave on medium heat for 30-60 seconds. This means you can make a batch to last the whole week!
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