Date–Nut Cake

by | Last updated Jan 11, 2022 | Desserts

Journal of Health and Healing


2 cups chopped dates

1 cup unsweetened coconut

1 cup orange or apple juice

1 medium-size banana

1/3 cup flaxseeds, brown or golden

2/3 cup chopped nuts

½ teaspoon salt

1 cup organic whole wheat flour


Mash the banana.

Grind the flaxseeds to a powder in a blender or coffee grinder.

Stir all ingredients together mixing the flour in last.

Spray a baking dish (choose a 1 to 1 ½ pound bread pan, or other baking dish which holds at least four cups) with a spray-on oil like PAM. Pack the batter into the baking dish and bake at 350 degrees for 50 minutes.

Let the cake cool 10 minutes then run a knife around edges to loosen and invert onto a cooling rack. The cake will slice best if allowed to cool or chill in the refrigerator first. (It can be sliced when warm but may crumble a little.) The dates and flour congeal and stick together during cooling which makes a firm slice that can be cut quite thin. Serve at room temperature or chilled.

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