Apple, Walnut & Date Loaf
Posted on March 24 2022
This Apple, Date and Walnut Loaf is moist and soft with hidden chunks of dates, walnuts and a crunchy coconut sugar top. It’s the perfect weekend baking to enjoy with family and friends or make it at the start of the work-week, slice and freeze it for a tasty morning tea!
1/2 cup dates
1/4 cup Blue Coconut coconut oil, melted
1 tsp vanilla extract
2 Tbsp maple syrup
Juice of 1/2 lemon
1/4 cup coconut milk
1 cup grated apple (about 2 apples)
1 cup ground almonds
1/4 cup tapioca flour
1/4 cup coconut four
1/2 cup walnuts
1 Tbsp cinnamon
1/4 tsp baking soda
2 Tbsp ground almonds
2 Tbsp crushed walnuts
1 Tbsp coconut sugar
2 Tbsp Blue Coconut coconut oil
Pre-heat the oven to 180 degrees fan bake.
Place dates in a bowl, cover with boiling water. Stand for 10 minutes then pour into a strainer. Leave for 5 minutes so most of the water drips out of the dates.
In a large bowl mash the dates with a fork or potato masher. Add the coconut oil, eggs, coconut milk, vanilla, maple syrup, lemon juice. Mix well.
Add the dry ingredients and mix well.
Line a loaf tin with baking paper and pour in the batter.
To make the crumble topping, in a small bowl, add the crushed walnuts, ground almonds, coconut sugar and coconut oil. Pour this mixture over the top of the loaf.
Cover the loaf with tin foil and bake for 20 minutes. Uncover, and bake for another 20 minutes.
To check the cake is cooked through, insert a knife into the middle, the knife should come out clean. If there is still raw mixture on the knife then put the cake back in the oven for another 5 minutes.
Leave to cool down before slicing.