If you’re a fan of seeds and nuts you’re going to love this Nordic seed and nut loaf.
I first spotted the recipe for this wholesome seed and nut loaf loaf whilst watching Mary Berry’s Love to Cook series on the TV, and it grabbed me immediately. I loved that it was simple to make, naturally gluten free and tightly packed with good stuff.
This seed and nut loaf is satisfyingly dense and is best served up nice and thinly sliced. Enjoy simply spread with butter or compliment the loaf’s nutty texture with a contrasting tasty topping.
4 large eggs, beaten
3 tablespoons light olive oil
60g *soft dates, finely diced
1 level teaspoon sea salt
75g *pumkin seeds
75g *sunflower seeds
150g *pecans, finely chopped
50g *sesame seeds
3 tablespoons *chia seeds
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Grease and line a 900g/2lb loaf tin.
Add all the ingredients to a bowl and mix well with a large spoon.
Transfer the mixture into the prepared tin.
Bake for 45-50 minutes until the loaf is golden brown and firm in the centre.
Remove the loaf from the oven and leave to cool for 5 minutes before removing it from the tin and transferring onto a wire rack or plate. Cool completely before slicing.
Recipe notes and suggestions:
This loaf when wrapped well, and stored in a cool spot (not the fridge), will keep for 3-4 days. It can also be frozen.
For a fruiter loaf, additional dried fruit can be added. I think cranberries and chopped apricots would work particularly well.
The original recipe suggests thinly slicing the loaf, spreading with butter, and serving with gravadlax or smoked salmon, charcuterie, cheese and pickles or a base for canapés. I enjoyed it topped with Wensleydale and cranberry cheese. I also think it would be excellent with soft blue cheese, drizzled with honey.
The original recipe for this Nordic seed and nut loaf by Mary Berry can be found on the BBC Food website.
*Check this product to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out. I nearly got caught out when making this loaf, as the pack of chia seeds I picked up to initially use carried a ‘not suitable’ warning on the pack. Thankfully I had another brand in the cupboard that was OK to use, but it just shows you can never be too careful with dietary needs.