Grease two 8cm round x 17cm long nut roll tins or use a foil-covered bar loaf tin.

Preheat oven to 180°C (350°F).

Combine chopped dates, brown sugar, butter, and water in a saucepan.

Stir over low heat until sugar and butter melt.

Bring the mixture to a boil, then remove from heat and allow to cool.

Sift bicarbonate soda and gluten-free flour into the cooled date mixture.

Add the lightly beaten egg and chopped walnuts or pecans.

Stir to combine all ingredients.

Spoon the mixture into the greased tins.

Replace the lids tightly and bake upright for 40 minutes.

Let the rolls stand for ten minutes before turning them out onto wire racks to cool.

Slice and serve with butter.

Freeze slices for later enjoyment.

Optionally, substitute pecans or macadamias for walnuts.