Seed & Nut Loaf is a dense, gluten-free loaf packed with fiber, with a firm but moist and sticky texture. Straddling both sweet and savory worlds, it’s perfect spread with softened, salted butter to enjoy with a cup of tea or, serve with some sharp cheddar cheese, pickled onions and olives…and maybe your favorite bubbles for a simple starter. The recipe is an adaptation of Nordic Seed & Nut Loaf from Mary Berry’s cookbook, ‘Love to Cook’.
What I love about this loaf, apart from the texture and flavor, is how eating a couple of slices gives you a adequate dose of good fats without feeling like a parrot munching away on handfuls of seeds. Sometimes I add some date syrup to it for a little extra sweetness but it’s good with or without. If you’d prefer wider (taller) slices, simply bake the load in a smaller sized loaf pan, such as an 8 x 4-inch pan although it may require a little extra cooking. I also love this loaf naturally, contains no gluten. Not that that was my aim but it does make it rather perfect for those avoiding overly processed flours and gluten. This gluten-free sandwich bread is also worth trying.
SEED & NUT LOAF
Ingredients
- 4 large eggs
- 3 Tbsp olive oil
- 8 pitted Medjool dates, about 6 oz, chopped (dried apricots, figs or cranberries are also good, or a combo)
- 1 1/2 cups toasted pecans, chopped
- 3/4 cup pepitas pumpkin seeds
- 3/4 cup sunflower seeds
- 1/3 cup sesame seeds
- 3 Tbsp chia seeds
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23cm x 13cm) loaf pan and line with parchment paper.
- Whisk the egg in a large bowl. Add the remaining ingredients and mix well until thoroughly combined.
- Scrap the batter into the loaf pan. Bake for 45 to 50 minutes, until deep brown and set. Leave in pan for 10 minutes before removing to a wire rack to cool. When completely cool, cut into thin slices about 1/4 inch thick. This loaf freezes well for up to 3 months. Wrap it in plastic wrap and store in a seal bag or container in the freezer. Let thaw completely before serving.