Your Soon-to-be favourite Date and Honey Loaf


Experimenting and the availability of different flavours to me is part of the perk of being Australian.

Here I’m preparing to make a middle-eastern and Greek inspired cake. This loaf is spiced with cinammon and  cloves as well as dates for additional texture.This loaf has a delicate Nutty flavour due to the tahini. Peanut butter in cooking dominates the flavour and does not carry the health benefits.

Tahini or ardeh for many of my australian friends is a little foreign so have used it as a butter or oil base for my very fragrant and sweet smelling cake. Tahini is High in Omega 3, calcium, iron, magnesium , b vitamins,  protein … the list goes on.

This loaf has just the right amount of dates, abundant fragrant cinammon and of course Tahini for a delicate Nutty flavour.

Enjoy with honey drizzled on top or simply toasted.

In general Tahini is a surprisingly  delicate alternative to peanut butter, is nut free and vegan friendly.

Wholemeal flour although contains gluten has the benefit of being low GI. This means you feel fuller for longer and your blood sugar’s don’t spike quickly.



1/2 cup tahini paste

1/2 cup honey, warmed a little

2 eggs

1/2 cup warm milk

1/2 cup pitted dates

5g whole cloves

1tbspn cinnamon

1/2 cup White Self Raising Flour or 1/4 cup Coconut flour ( high in protein and gluten free)

1 cup wholemeal Self Raising flour ( low GI )


Ground whole cloves with a mortar and pestle.

Tip: Warming milk and honey a little will help to mix the ingredients through and achieve a lighter consistency cake.

Place tahini paste in a bowl and beat on its own for half a minute to loosen the tahini a little. Add the eggs and beat until mixture is light and fluffy. Add the warmed honey and also beat for a further minute. Add the remaining ingredients excluding the dates. Stir through the remaining ingredients. Lastly fold the dates through the mixture. At the mixture into a greased loaf pan – sprinkle sesame seeds and cook in moderate oven for 25 minutes.


Serve warm honey drizzled on top or alternatively keep in the fridge, slice then toast and serve with butter or Jam.





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