Recipe by Marianne Harold

Apple Walnut & Date Loaf is a delicious and moist sugar, gluten and dairy free option for casual get togethers or to have on hand for lunchboxes.

What’s great about it?

Apples are high in fibre as they contain both soluble and insoluble fibre which is great for your digestive system. The soluble fibre is known as pectin and the beauty of it is that it has the power to help lower cholesterol and regulate your blood sugar levels.

Walnuts contain Omega 3 which helps reduce inflammation in the body and support heart and skin health.

Coconut yoghurt although higher in fat than normal yoghurt does contain medium chain triglycerides which are a great source of energy and also stimulate metabolism.  It contains probiotics and is a good alternative for those with dairy intolerances or for vegans.

Apple Walnut & Date Loaf

Ingredients:

¾ cup of almond meal or almond flour

2 free range eggs

1+1/4 cups of buckwheat flour (or if you are not G/F you can use spelt flour if preferred)

2-3 tablespoons of rice malt syrup

2 teaspoons of aluminium free baking powder

2 teaspoons of organic ground cinnamon

1 teaspoon of ground cardamom (or nutmeg)

1 cup of plain unsweetened coconut yoghurt

½ cup of cold pressed extra virgin olive oil

2 large or 3 small Granny Smith apples, peeled and grated

8 medjool dates, pitted and chopped

 

Topping:

½ cup of walnuts, roughly chopped

1 tablespoon of linseeds (flaxseeds)

1 tablespoon of pepitas

 

Mix together in a bowl.

 

Method:

  • Preheat oven to 160 deg C.
  • Place almond meal, eggs, rice malt syrup, buckwheat flour, yoghurt, spices, apples, olive oil and dates in a large bowl.
  • Stir well to combine.
  • Poured batter into a greased loaf or cake tin.
  • Sprinkle nut and seed mix over top of cake and press in gently to hold.
  • Bake for 1 hour approximately or until cooked.  It may cook under this time so test with a skewer after 45 minutes to check.
  • Set aside to cool on a rack.
  • Slice the cake or loaf and serve either warm spread with a little butter or coconut yoghurt, or cool and on its own.

Serves 8

This cake will keep in an airtight container for approximately 3 days.