Gluten Free Ginger Loaf


  • 100gm butter
  • 1 cup dates- chopped
  • 3 Tbsp J. Friend and Co honey
  • 1 cup coconut milk or any other milk of your choice
  • 2 eggs
  • 1 cup ground almonds
  • 1 cup tapioca flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbsp ground ginger
  • ½ tsp mixed spice
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon


This really is delicious, it is so moist and will last in a sealed container for about a week, (keep in the fridge in hot weather).

Preheat oven to 150deg Celsius. Line a loaf tin with baking paper.

In a small saucepan heat butter, dates and honey. Gently melt, stirring to combine until you have a gorgeous date paste. Take off the heat and put to one side.

In a bowl combine all the dry ingredients.

In a separate bowl combine the eggs and coconut milk. Add the date paste and mix well.

Add the eggs, milk and date paste to the dry ingredients - mix well.

Pour into prepared loaf tin and bake for 1 hour or until firm, (check with a skewer - there may still be a bit of sticky date residue which is fine).

Leave to cool in the tin for a while before turning out onto a cooling rack.

You can serve this loaf warm or cold- delicious!