Nordic seed and nut loaf
This feels so healthy and is gluten-free. A delicious combination of a close firm texture and nutty flavour, this is great spread with butter and served with gravadlax or smoked salmon, charcuterie, cheese and pickles, or as a base for canapés.
Ingredients
- butter or oil, for greasing
- 4 large eggs
- 3 tbsp olive oil
- 50²µ/1¾´Ç³ú soft dried dates, finely chopped
- 5g sea salt (about 1 tsp)
- 75²µ/2¾´Ç³ú pumpkin seeds
- 75²µ/2¾´Ç³ú sunflower seeds
- 150g/5½ oz pecans, finely chopped
- 50²µ/1¾´Ç³ú sesame seeds
- 3 tbsp chia seeds
Method
Preheat the oven to 180C/160C Fan/Gas 4. 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 to serve.
Recipe Tips
This loaf freezes well and can be made up to a day before you want to eat it.
Swap the dates for cranberries or figs, if you like – using the same amount.
