Coffee Hazelnut Loaf


Serves 8


300g Nush Natural Almond Spread
250ml dairy-free milk
300g gluten-free self-raising flour
4 teaspoons of instant coffee
60g crushed hazelnuts
60g hazelnuts (halved)
1 tsp baking powder
150g light brown sugar
50ml melted coconut oil
50g dates
1 tsp of ground cinnamon
2 tbsps of maple syrup
Chopped figs


Begin by preheating the oven to 180 degrees and greasing or lining a loaf tin. Scatter the crushed hazelnuts on a baking tray and toast in the oven for 10 minutes.

Meanwhile in a large mixing bowl, combine 3 teaspoons of coffee with 3 tablespoons of boiling water and combine. Next add the melted coconut oil, 60g Nush Natural Almond Spread and dairy-free

In a separate bowl, sieve the flour and add the baking powder, light brown sugar and cinnamon.

Pour the wet ingredients into the dry and combine. Now finely chop the dates and fold into the mixture along with the toasted crushed nuts.

Empty the mixture into the loaf tin and bake in the oven for 50-55 minutes until a toothpick comes out clean.

Whilst the loaf cooks, making the frosting by combining the remaining teaspoon of instant coffee with 1 tablespoon of boiling water and the remaining Nush Natural Almond Spread and maple syrup. Using a hand or electric whisk, whisk until combined. Place in the fridge.

Allow the loaf to cool completely before removing it from the tin, smothering in Nush frosting and topping with chopped figs and the halved hazelnuts. Enjoy!