(Dairy free, lower sugar, fibre, vegan)

This is a dense, moist loaf bursting with flavour and packed with healthy ingredients.  The topping is optional

(Makes one medium sized loaf – serving 10)


250 g   chopped dates

5 ml     bicarbonate of soda

200 ml boiling water

300 g   wholewheat OR high bran flour (such as nutty wheat flour)

10 ml   baking powder

2,5 ml  salt

5 ml     ground cinnamon

50 g     chopped walnuts

2          peeled, grated Granny Smith apples (±230 g)

15 ml   lime juice

125 ml sunflower oil

100 g   dark brown sugar

60 ml   maple syrup

20 ml   vegan egg substitute powder

5 ml     vanilla extract


160 g   dates, chopped

150 ml almond milk OR coconut milk, warmed

80 ml   tahini

10 ml   lime juice

            zest of 1 small lime

            pinch of salt


  • Preheat the oven to 170°C and grease and line a medium sized loaf tin with baking paper
  • Add the bicarbonate of soda to the dates and add the boiling water. Stir well and leave to cool completely
  • Place the flour in a bowl and sieve over the baking powder, salt and cinnamon. Add the walnuts and mix well together
  • Mix the grated apples with the lime juice
  • In another bowl combine the oil, sugar, honey, eggs and vanilla and beat well together. Mix in the grated apple
  • Add the date mixture to the oil mixture.
  • Add the dry ingredients and mix well to make the batter
  • Spoon the batter into the prepared loaf tin and bake for ±45 minutes until s skewer inserted comes out clean
  • Cool
  • TO MAKE THE TOPPING: Soak the dates in the warm milk for about 30 minutes. Place the soaked dates, tahini, lime juice, zest and salt in a food processor and pulse until thick and creamy.
  • TO FINISH OFF: Spread the topping over the date loaf and garnish with some walnuts and  lime zest OR serve the tahini glaze on the side
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