Date and Brazil Nut Loaf

by Collette White | August 22, 2014

Good Morning, I hope this finds you al well. I have a beautiful recipe to share with you today that I first made a few weeks back … after a couple of ‘tweaks’ to get it right, I am so pleased to share it with you now. This loaf would be perfect for an afternoon or morning tea or if you wanted to be a little naughty you could serve it with bananas and custard or strawberries and ice-cream for a dessert! I hope you love it as much as we do!


½ cup brazil nuts (80g)

10 medjool dates – seeds removed (160g)

2 eggs

1 cup brown rice flour (180g)

2 heaped tblspns rice malt syrup (60g)

½ whole orange – peel removed (55g)

¼ cup macadamia oil (40g)

½ tspn cinnamon

½ tspn nutmeg

½ cup roughly chopped walnuts – optional


Preheat oven to 180c and line a loaf tin with baking paper and set aside.

(my loaf tin is approx. 12cm x 22cm x 6cm)

Place the brazil nuts into a food processor and blitz on high until crumbs form (approx. 30 seconds)

TMX: Speed 8 / 5 seconds.

Add the dates to the brazil nuts and blitz again on high until combined (another 30 seconds)

TMX: Speed 8 / 5 seconds.

Add all the remaining ingredients (except for the walnuts) and blitz on medium – high until thoroughly combined (1-2 minutes). Scrape down the sides several times during this time.

TMX: Speed 6 / 20 seconds. Scrape down sides. Speed 6 / 10 seconds.

Pour mixture into the prepared tin and sprinkle with walnuts.

Bake in preheated oven for 40 minutes.

Allow to cool slightly before serving. Serve as is or spread with honey or butter.


Rice Malt Syrup can be swapped for honey. Macadamia Oil can be swapped for oil of your choice.

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,