Date, Walnut & Ginger

Prep Time: 15 minutes

Cook Time: 45 minutes

Date, Walnut & Ginger


  • 300g dates
  • 150g brown rice, oat or plain flour (can be gluten-free)
  • 50g coconut flour
  • 2 dessertspoons Linwoods Milled Organic Flaxseed
  • 1 teaspoon bicarbonate of soda
  • 75g coconut sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 2 eggs, beaten
  • 75g coconut oil, melted
  • 50g walnut pieces
    To decorate -
  • 100g fat-free Greek yogurt
  • 3 tablespoons maple syrup or honey
  • Dash of vanilla extract
  • Extra walnut pieces and dates, chopped


  1. Preheat the oven to 170 degrees C and grease and line a loaf tin.
  2. Place 200g of the dates in a food processor along with 150ml hot water and blend until smooth. Chop the remaining dates
  3. Mix together the flours, flaxseed, bicarbonate of soda, coconut sugar,ginger and mixed spice in a bowl.
  4. Pour in the blended dates along with the eggs, coconut oil, walnuts and remaining chopped dates and mix to form a batter.
  5. Spoon into the prepared tin and bake for about 45 minutes until firm to the touch. Leave to cool for 10 minutes then place on a wire rack.
  6. When cooled, beat together the yogurt, syrup/honey and vanilla then spread on top and decorate with walnuts and dates. Slice and enjoy!