YES! Our dedicated health contributor, Lisa, invented a scrumptious Christmas ‘breakfast loaf’ – a delicious gift for your carb-conscious, gluten-free or paleo friend!

  • This recipe is gluten free.
  • This is a slow-release bread, and compared to most loaves is quite low in carbohydrate but a good source of energy.

Makes seven thick slices


3 ripe bananas

2 cups of almond meal
½ cup of buckwheat flour
1 cup walnuts (3/4 for loaf, 1/4 for topping)
¼ cup coconut oil (or olive oil)
1/4 cup molasses – blackstrap or regular
4 eggs
1 tsp vanilla
2 heaped tsp baking powder
10 dates
2.5 tsp cinnamon
2 tsp ground ginger
0.5 tsp ground cloves
a pinch of nutmeg
a pinch of salt


  1. Put 10 dates in boiling water and let sit for five minutes.
  2. Preheat the oven to 180C and line a loaf tin with baking paper and spray with olive oil so it doesn’t stick.
  3. In a blender combine ripe banana, oil, honey, eggs, vanilla, spices, soaked dates and a pinch of salt. Blend to aerate and make smooth.
  4. In a large bowl place almond meal, buckwheat flour and ¾ cup of walnuts. Make a ‘well’ and pour the liquid into the well and combine.
  5. Pour the loaf mixture into the lined loaf tin and top with the remaining walnuts.
  6. Cook for approximately 40 minutes – or until a skewer comes out cleanly. Cooking times can vary between ovens (35-50 minutes)


Per slice – seven thick slices

Energy: 484cal per slice (338cal if you cut into 10 slices)
Protein: 15g
Fat: 37g
Carb: 25g
Fibre: 6.5g
Sodium: 569mg
Potassium: 648mg
Magnesium: 174mg
Calcium: 151mg
Iron: 2.9mg


Lisa Donaldson APD