Seed & Nut Loaf
Seed & Nut Loaf is dense, a little sweet, gluten-free loaf, packed with fiber and straddles both the sweet and savory worlds as it’s perfect just with butter to enjoy with a cup of tea or serve it up with some sharp cheddar cheese & other accoutrements.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Author: Lovoni
- 4 large eggs
- 3 Tbsp olive oil
- 8 pitted Medjool dates, (about 6 oz/170g), chopped (dried apricots, figs or cranberries are also good, or a combo)
- 1 1/2 cups toasted pecans chopped
- 3/4 cup toasted pepitas
- 3/4 cup toasted sunflower seed kernels
- 1/3 cup toasted sesame seeds
- 3 Tbsp chia seeds
- 1/2 tsp sea salt
Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 12.5cm) loaf pan and line base and sides with parchment paper.
Whisk the eggs in a large bowl. Add the remaining ingredients and mix well until thoroughly combined.
Scrape the batter into the loaf pan. Bake for 45 to 50 minutes, until deep brown and set. Leave in pan for 20 minutes before removing to a wire rack to cool. When completely cool, cut into thin slices about 1/4-inch (6mm) 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.