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Date & Walnut Gingerbread Loaf

by Pamela Higgins
on 21st December 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A special treat worth that bit more effort to make for family or friends over Christmas that is sure to be a crowd-pleaser: An apple and date spiked gingerbread loaf topped with a creamy cashew topping and decorated with gorgeous oaty biscuits and caramelised crunchy walnuts. What’s even better is that it’s dairy-free, gluten-free, vegan and contains no refined sugar but you definitely wouldn’t know!


Date & Walnut Gingerbread Loaf

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Ingredients

  • For The Loaf
  • 100g brown rice flour
  • 100g oat flour
  • 50g ground almonds
  • 100g coconut sugar
  • 2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 200ml almond milk + 1 teaspoon apple cider vinegar
  • 3 tbsp molasses or date extract
  • 100g pureed apple
  • 1 tsp vanilla extract
  • 75g chopped dates
  • For The Frosting
  • 100g cashews, soaked overnight
  • 4 tbsp coconut cream
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • For The Biscuits
  • 100g oats
  • 100g brown rice flour
  • 40g coconut sugar
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 3 tbsp maple syrup
  • 3 tbsp melted coconut oil
  • 2-3 tbsp almond milk
Prep Time
Serves
8

Instructions

  1. Preheat the oven to 180 degrees C and grease and line a loaf tin, as well as a large baking sheet.

  2. Make the loaf: Mix together the oats, flour, coconut sugar, ginger, baking powder and bicarb of soda in a bowl.

  3. Whisk the milk and vinegar together and leave to stand for 10 minutes, then whisk in the molasses or date nectar, apple puree and vanilla.

  4. Pour this into the dry ingredients along with the dates and mix well to combine and form a batter. Spoon into the tin, smooth out evenly and bake for 35-40 minutes until risen, golden and a skewer inserted comes out clean. Leave to cool.

  5. Meanwhile make the biscuits: Place the ingredients into your Ninja Kitchen Nutri Ninja blender and pulse quite a few times to help break down the oats and so the mixture comes together. Roll into a large bowl then tip out onto a floured surface and roll out. Cut into small tree shapes (note: this quantity will make plenty of biscuits!) and place on the lined baking sheet. Bake for 10 minutes until golden and leave to cool.

  6. Make the frosting: Drain the cashews and place into the cleaned blender and whizz up for a minute or two until smooth and slightly thick. Chill until needed.

  7. Heat the maple syrup or date nectar and coconut oil in a pan and throw in the walnuts. Toss well and cook for 5 minutes on a medium to high heat, stirring continuously, until they caramelise.

  8. Once the loaf and biscuits have cooled, spread the frosting mixture over the loaf to cover. Arrange some of the walnuts on top and drizzle over the remaining syrup. Place some of the tree biscuits stood up, pressing in gently, then dust over some coconut milk powder or icing sugar through a sieve. Now enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins