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 such as some sharp cheddar or creamy blue cheese, olives, pickled onions, cornichons and such. It’s ridiculously easy to make & versatile enough to be able to switch out the dates for other dried fruit such as an apricot & cranberry combo & the pecans for other nuts such as walnuts or almonds. This is an adaptation of a recipe from a Mary Berry cookbook titled: ‘Love to Cook’ in which Mary refers to this as a “Nordic Seed and Nut Loaf”. It a recipe I make often.
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.
Equipment
- 1 9 x 5-inch (23 x 12.5cm) loaf pan
Ingredients
- 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
Instructions
- 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.
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