Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Coconut and Date Loaf

Coconut and Date Loaf

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




15 min

55 min

6 - 8


Wet Ingredients

6 Fresh dates (pitted and sliced)

150 ml Boiling water

3 large bananas

200 ml Coconut oil

Dry Ingredients

2 tbsp flax meal

6 tbsp hot water

1 tsp Allspice

1 cup Buckwheat flour

1 cup Almond flour

½ cup shredded coconut

1 tsp Cinnamon

2 tsp Gluten-free baking powder

½ tsp Baking soda

Pinch of salt



  1. Preheat the oven at 180 °C fan bake.
  2. Add pitted and sliced dates to a small bowl and pour over 150 ml boiling water and let it steep until soft ± 3 – 4 min.
  3. Combine flax meal with 6 tbsp hot water and set aside.
  4. Add bananas to a larger bowl and smash until smooth, add coconut oil and spices to mashed bananas. Stir to combine.
  5. Once the dates have softened, mash with the back of a fork until paste forms. Add flax meal and date mixture to the rest of the batter and stir to combine .
  6. Combine almond flour, buckwheat flour, shredded coconut, baking powder and baking soda and stir until combines.
  7. Fold dry ingredients into the banana mixture using a big spoon until well incorporated.
  8. Spoon mixture into the lined or well-oiled bread tin.
  9. Place into the preheated oven and bake for 45-55 minutes or until a skewer comes out clean.
  10. Allow to cool in the tin, enjoy once cooled.


Serve with a dollop of natural coconut yogurt (COYO) topped with my salted coconut caramel sauce.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature