breakfast + brunch

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
Cook Time50 minutes
Total Time55 minutes
Servings: slices
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.