Gluten and dairy free almond and date loaf

This is an infinitely versatile recipe, super simple to prepare for both adults and children alike. Sliced thinly this loaf is delicious with a cup of tea or a nutritious addition to any packed lunch.

SERVES: 6 PREP TIME: 10 mins COOK TIME: 40+ mins


  • 85g gluten free self-raising flour
  • 150g seeded and roughly chopped dates
  • 200g almond meal
  • 150g dairy free spread/margarine
  • 4 egg whites
  • ¼ cup honey (optional… depending how sweet you like things)


  1. Pre-heat oven to 180˚C.
  2. Place all the ingredients in a food processor and blend until well combined, making sure not to over blend.
  3. Grease a loaf tin with oil or margarine and pour the mixture in.
  4. Bake for 40+ minutes or until a toothpick inserted into the centre comes out clean.
  5. Whilst baking, if loaf turns brown, lay a piece of foil on top to prevent burning.
  6. Once baked, remove the loaf from the tin, place on a cooling rack, allow to cool and serve.
  7. The loaf can be stored in an air tight container for up to 2 days.

Inspirations and top tips

  • Use cranberries and/or raisins instead of dates and for a different texture and taste, chopped walnuts are a great addition
  • Play with a variety of nut meal – cashew nuts work well – and for a nut free alternative use ‘tiger nuts’.
  • Whip up the egg whites till holding in peaks – then fold in the other dry ingredients to make this loaf into a lighter sponge cake.
  • For a bite-sized snack you can make muffins out of this mixture.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Vegetarian

Filed under

Gluten freeDairy free

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