My Sweet Salty Gluten Free Bacon Date Rolls are probably one of the most unattractive appetizers out there, but they are so yummy. When I make these for dinner parties, they are usually the first to go . Just be a little creative in your presentation (or not) and they’ll get eaten up in a jiffy. The balance between sweet, salty and crunchy is totally addictive!!!
My advice would be to ensure you are using bacon that does not contain wheat or gluten. Always read the label to make sure. Tamari is usually a bit stronger in flavour than regular gluten free soy sauce so play around with both types. Tamari will infuse a stronger, saltier flavour which is quite intense, while regular gluten free soy sauce will be a bit milder. It’s all up to personal preference, but both work extremely well.
Try to make these only a few hours before ready to cook. I made the day before and the water chestnuts seemed to lose their crunch which is an important component to the recipe.
1 can water chestnuts
1 package of smoked streaky bacon
12 or so fresh Medjool dates
Gluten Free Tamari ore Gluten Free soy sauce
Cut Medjool dates in half, removing the pit. Marinate in soya sauce for about an hour.
While the dates are marinating, place bacon on a non stick baking sheet lined with tin foil and bake in the oven until partially cooked. Should start to turn brown but not too firm. Remove from oven and allow to cool. You’ll finish baking later.
Take 1/2 a date, one waterchestnut and wrap with bacon. Repeat until all done. Place on a cookie sheet and bake at around 200F / 400C for another 10 minutes or until bacon is done. A few minutes before removing from the oven, finish with a bit more soya sauce.
Remove from oven and serve warm.