Adapted from a recipe by Mary Berry, recommended by Helen Harding

Delicious thinly sliced and spread with butter, serve this loaf with cheese and pickles or as a base for canapes. It's made without flour, so is an easy-to-make gluten free option too!
Prep Time: less than 30 minutes
Cook Time: 30-60 minutes
Serves: makes 1 loaf
Ingredients
Butter or oil for greasing
4 large eggs
3 tbsp olive oil
30g pitted dates, finely chopped
20g dried cranberries
5g sea salt
75g pumpkin seeds
75g sunflower seeds
150g pecans, finely chopped
50g sesame seeds
3 tbsp chia seeds
Method
Preheat the oven to 180C/160C fan/GM4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper
Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon
Pour the mixture into the loaf tin and bake for 45-50 minutes, until golden brown and firm in the centre
Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely
Slice into thin slices, spread with butter and serve with cheese and pickles, smoked salmon, charcuterie, or as a base for canapes
This loaf freezes well and can be made up to a day before you want to eat it.
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