Super Delicious Fruit & Nut Cakes

Following on from my experimentation with my Nutty Quinoa & Chia Protein Bars I decided to play around with a recipe for a healthy, all natural and good for you fruit and nut cakes.

Don’t get me wrong, I am not advocating giving up sugar, or turning paleo or vegan, but I am passionate about food being food. Many times I am seduced by well merchandised displays of processed or packaged foods, only to quickly put them back on the shelves when a scan of the ingredients list reveals a whole bunch of numbers and very few things which resemble food. The rise in choice of alternative diet products has made me think about things such animal v non animal products, sugar v agave, wheat flour v grain based flours etc. How can we make our overall diets healthier, while reducing our impact on our beautiful planet?

With this in mind I set out trying to replicate a rather delicious gluten free fruit loaf I recently tried, with a version that was both gluten and animal product free. I have lots of friends with differing diets so having a tried and tested healthy treat recipe could only be a good thing.

Until I discovered it wasn’t a good thing, because these little fruit and nut loaves are delicious! And ridiculously easy to make!


  • 1 cup pecans, chopped
  • 1/2 cup almonds, chopped
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 1 1/2 cups oats
  • 1/2 cup chia seeds
  • 1/4 cup goji berries
  • 1/2 cup dried cranberries
  • 1/2 cup dried figs, chopped (approx 9)
  • 1/2 cup Coconut flour
  • 1/4 cup Coconut sugar
  • 1/2 Tbs ground cinnamon
  • 1/2 Tbs ground cloves
  • 4 mashed bananas
  • 5 Dried peaches (soaked in water overnight and mashed)
  • 6 Dried nectarines (soaked in water overnight and mashed)
  • 12 Dates (soaked in water overnight and chopped)
  • ¼ cup water from dried fruit
  • 1/4 cup Agave nectar
  • 1/4 cup Coconut oil, melted
  • 1/2 cup coconut milk


  1. Combine all dry ingredients.
  2. Combine all wet ingredients.
  3. Mix all together and spoon into muffin tins.
  4. Bake at 200 degrees for approximately 35 minutes or until cooked.

Note: If you don’t have coconut flour or sugar, substitute for spelt flour and raw sugar.

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