There is only one thing better than coffee, and that's coffee and cake. I started out calling this recipe a date and walnut bread, but after some self-reflection I had to come clean; this is definitely more cake than bread and so I settled on calling it a loaf. This loaf is classic comfort food and makes everything better. It's the type of cake that estate agents would recommend you cook when viewing your house as the aromas from the oven are just magic. As far as cake goes, this cake has plenty of redeeming qualities; it's sweetened with dates, it uses ground oats and almonds instead of white flour and it's got lots of nutritious walnuts.

Enjoy x


1.5 cups medjool dates

1 cup boiling water

2 cups ground almonds

1.5 cups oats

1.5 tsp baking powder

Pinch sea salt

1.5 cups walnuts, roughly chopped

50g butter


Pre heat the oven to 180C/Gas 4.

De-stone the dates and place them in a large bowl with 1 cup of boiling water. Allow to soak for 15 minutes.

In a food processor or blender, blitz the oats into a fine flour and add them to a large mixing bowl. Add the ground almonds, baking powder and sea salt and mix to combine.

Add the soaked dates and the soaking water to a food processor or blender along with the butter and blitz into a puree.

Fold the puree into the dry ingredients until well combined. Spoon into a lined loaf dish and place in the oven for 50-60 minutes until golden brown and when tested with a toothpick, it comes out dry.

Remove from the oven and place on a cooking rack for an hour. Store in an airtight container for up to four days.

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DESIGNED BY Frances Walsh 

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