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

  • By Nicole Serafin, Hairdresser, Self employed business owner , Wife, Mother

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