Fig & Date Loaf
Recipe / Adam Guthrie
You can use the base recipe to create any sort of gluten-free cake. For example, add grated carrot and cinnamon or fresh berries for a fruity version. It’s a great recipe that we often make; both gluten-free, oil-free and with very little added sweetener, it is sure to surprise.
Serves: 6
1 cup fresh Medjool dates, pitted & chopped
½ cup hot water
3 large very ripe bananas, mashed
2 tbsp maple syrup
1 cup soy milk
2 tsp vanilla essence
2½ cups gluten-free self-raising flour
1 tsp ground cinnamon
1 cup dried figs, chopped
2 fresh figs, sliced for decoration
Pre-heat the oven to 170°C. Line the base of a loaf tin with non-stick baking paper.
Combine half of the chopped dates and the hot water in a small bowl and let it soak for 10 mins to soften the dates. Place the mashed bananas, the soaked dates and soaking water, maple syrup, soy milk and vanilla essence into a blender and blend until smooth. Set aside.
In a large bowl, add the gluten-free flour, the cinnamon, the chopped figs and the remaining chopped dates. Mix well, then add the banana blend and mix well with a fork. Pour into the prepared loaf tin and decorate with slices of fresh fig.
Bake in oven for about 50 mins. Push a toothpick into the centre of the cake and if it comes out clean, it is cooked. Place on a cooling rack and serve.
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Gluten-free cake recipes that really work are a delight to the taste buds and the tummy.
