SEED & NUT LOAF
This dense, gluten-free loaf is packed with fiber, has a firm but moist, sticky texture and straddles both the sweet and savory worlds as it’s perfect spread with softened, salted butter to enjoy with a cup of tea or serve it up with some sharp cheddar cheese, pickled onions and olives and 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’.
Servings: 24
Calories: 103kcal
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.
Nutrition
Serving: 2g | Calories: 103kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 60mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg