Raw Xmas Loaf with Ginger Glaze

I have put together this yummy Xmas Loaf with Ginger Glaze recipe that is gluten free, dairy free, so healthy you can have it for breakfast! This will keep your waistline healthy and happy over the holidays! I hope you enjoy this recipe as much as I did making it for you!

Serving size: Makes approx 24 slices


  • 1C figs
  • 1C dates
  • 1/2C apricots
  • 1/2C raisins
  • 1/2C cranberries
  • 1/4C goji berries
  • 1C walnuts
  • 1C almonds
  • 1C pecans
  • 21/2C coconut flour
  • 1/2C pysllium husk
  • 1/2C flaxmeal
  • 2t cinnamon
  • 1T mixed spice
  • 2 pinches clove powder
  • 2t dried ground ginger
  • 2t vanilla bean powder
  • 1/2C coconut nectar or other sweetener of your choice
  • 2 pinches himalayan crystal salt
  • 1/4C coconut oil
  • 3/4C coconut butter blended with 2C water
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 2t microplane grated fresh ginger
  • Optional: 12 drops Medicine Flower Essences Orange Oil and 12 drops of Medicine Flower Essences Lemon Oil – These add extra zing so well worth having this in your recipe!


In a bowl soak the figs, apricots, and dates for 20 minutes. Drain, then roughly chop. Set aside. In a separate bowl soak the raisins, cranberries, goji berries for 20 minutes. Drain, set aside.

In a food processor combine all the nuts and blitz until roughly chopped. Place roughly chopped nuts into a mixing bowl. To this bowl add the dry ingredients; the coconut flour, flaxmeal, pysllium, spices and salt.

Add in all the soaked and dried fruit, fresh ginger, the lemon and orange zest & juice and Medicine Flower essences (if using). Add the coconut nectar, melted coconut oil and coconut butter blend.

Work all the ingredients in with clean hands until it forms a dough. If the mixture is too dry add more water. It should form a ball that holds together.

Place in a baking paper lined loaf tin (21cm x 11cm loaf tin) and form a loaf style shape in the tin.

Place in dehydrator on 155°F for the first two hours then turn down to 115°F (remove loaf tin at this stage, but keep the loaf wrapped in the baking paper), all the while basting with the ginger glaze (I did this whenever I remembered – but every hour would be good if you are at home). All up dehydrate for 24 hours.

If you don’t have a dehydrator you can use the oven at 180°C for about 20-25 minutes or until skewer comes out clean. Please note this won’t technically be a raw product anymore but will still taste just as nice!

Ginger Glaze Recipe:

  • 1T sliced fresh ginger
  • 3/4C water
  • 1t chia seeds
  • 1/2C coconut sugar


Blend ginger and water together in a blender. Strain through a nut milk bag. Pour strained juice back into blender and add the coconut sugar. Blend until smooth. Add the chia and blend again until combined. Pour into a container and use this glaze to baste the top of the loaf.

Loaf will store for up to 3 months in fridge, wrap in glad wrap and store in an air-tight container. Serve with our yummy turmeric vanilla butter (recipe available in The Raw Food Kitchen Book – which would make a great Xmas present by the way!!).

With love..