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Date Cardamon and Tahini Loaf - Natasha Corrett

Difficulty to prepare: Easy

Servings: 10


  • 100ml coconut blossom syrup or date syrup

  • 50ml sunflower or coconut oil

  • 6 cardamom pods

  • 160g gluten-free plain flour

  • 80g teff flour

  • 1 tsp bicarbonate of soda

  • 1½ tsp baking powder

  • ½ tsp Himalayan pink salt

  • 1 tsp xanthan gum

  • 2 medium eggs

  • 125ml dairy-free milk

  • 50ml tahini

  • 180g dates, chopped


  • 35g tahini

  • 20ml coconut blossom syrup

  • 1 tsp sesame seeds, to garnish


  • Preheat the oven to 150C/130C fan/gas 2.

  • Line a 23cm x 13cm loaf tin with baking parchment.

  • Crush the cardamom pods in a mortar, discarding the husks.

  • Put the flours in a bowl with the bicarbonate of soda, baking powder, salt and xanthan gum, add the cardamom seeds and mix together.

  • Beat the eggs in a separate bowl, then stir in the milk, syrup, tahini and oil. Mix well, then stir in the chopped dates.

  • Gradually add the flour mixture to the wet mixture, stirring until well combined. It is meant to be thick.

  • Scrape the batter into the prepared tin and make sure the top is even.

  • Bake in the oven for 40-45 minutes, until a knife inserted in the centre comes out clean.

  • Turn out of the tin and leave to cool.

  • To make the icing, mix the tahini and syrup together in a bowl with 2 tablespoons water and drizzle over the top of the loaf.

  • Sprinkle with the sesame seeds.

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