Walnut & Date Loaf


My family and I spent one weekend trying out some baking recipes with out using egg. We tried both using the No-Egg replacer and also the other option that helps bind – chia seeds with water. Both work. They do have a different consistency to when you bake with eggs. And with this loaf, it is super yummy but does crumble a little, but it wasn’t a deterrent from enjoying it! I loved spreading some coconut oil over it while it is still warm from the oven! Perfect for an afternoon snack and a cup of herbal tea… or hot chocolate!


10 dates, pitted and chopped

1 teaspoon bi-carb soda

1/2 cup buckwheat flour

1 1/2 cup almond meal

1/2 cup coconut sugar

1/2 cup nut butter – we used almond, cashew and basil nut mix

1/2 cup coconut oil

2 teaspoons vanilla essence

1 1/2 cups walnuts, roughly chopped

To Serve-

Small amount of coconut oil and maple syrup

Egg Replacer  EITHER

2 teaspoons of No-egg replacer – follow the packet for instructions…

4 tablespoons water


2 tablespoons chia seeds

6 tablespoons water


Preheat the oven to 160 degrees.

Prepare the egg replacer first by combining your choice into a small bowl, mixing and letting stand.

Put the cut and pitted dates, bicarb soda and boiling water not a small bowl and let them sit for 5-10 minutes then blend it up.

Pop the mix into a large bowl with everything else. Leaving out half of the walnuts. Stir together.

Place the combined mixture into a lined loaf tin and sprinkle with the rest of the walnuts.

Cook in the oven for 1 hour and 15 minutes.

Serve warm with a drizzle of coconut oil and maple syrup.