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Nordic Seed & Nut Loaf

Writer's picture: Jo AndersonJo Anderson

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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