A slightly sweet and nutty loaf of bread which is full of a wide range of nuts, seeds and fibre developed by our wonderful NatureDoc Poppy Kelly. It is extremely filling and is perfect served with soup or salad at lunch time. Slather with hummus, liver pate or fish pate for a wholesome snack or simply eat it with a thick layer of organic yellow butter and homemade chia jam. This loaf is naturally gluten-free, grain-free, dairy-free, yeast-free and is vegan. Everyone in the family can enjoy it, especially if they like a nutty seeded texture.
A brilliant nutrient-dense loaf for plant-based eaters who are looking to get more iron, zinc and calcium from their diet. To optimise the nutrition, soak the whole almonds, hazelnuts, pumpkin seeds and sunflower seeds in a bowl of warm water with a teaspoon of apple cider vinegar for at least two hours (ideally overnight) and then rinse with fresh water before starting to make this loaf.
The fibre from the flax and psyllium husks is a winner for those with a sluggish bowel and can help things to become much more regular. With this in mind, only eat a small slice a day if you tend to be on the looser side!
- 60 g Almonds
- 60 g Hazelnuts (toasted)
- 70 g Pumpkin Seeds
- 120 g Flax Seeds
- 70 g Sunflower Seeds
- 30 g Poppy Seeds
- 30 g Chia Seeds
- 1 tbsp Psyllium Husk Powder
- 1 tsp Sea Salt (or Himalayan salt)
- 80 g Dried Apricots (or use dates or figs)
- 360 ml Warm Water
- Heat your oven to 180 degrees fan (200 degrees non-fan).
- Blitz the almonds, hazelnuts, pumpkin seeds and half the flax seeds in a food processor so they grind up into a flour consistency. You can add also add in the sunflower seeds if you like a finer crumb to the loaf.
- Pour into a large mixing bowl and stir in all the rest of the ingredients. Add in the water at the end and stir well. It will thicken up quick quickly.
- Line a bread loaf baking tin with baking parchment
- Spoon the mixture into the baking tin and pack down tight.
- Bake for approximately 45 minutes and then remove from the tin move it onto a baking tray and bake for a further 15 minutes without the baking parchment so that it turns a golden brown all over.
- Cool on a baking rack for around 30 minutes.
- Slice, toast and slather with butter or other delicious toppings.
Cook's Tips:
- Storage: Store in beeswax wrap or baking parchment in the fridge for up for 4 days. It can be sliced and frozen and kept in a plastic bag in the freezer for up to 3 months.
- Allergens: Nut free – double up the amounts of pumpkin and sunflower seeds to 130g each and omit the almonds and hazelnuts
- Add in a teaspoon of cinnamon, vanilla or cardamom to make a more exotic spicy loaf. Add a couple of teaspoons of maple syrup to make this more of a teatime treat.
- Take out the dried fruit and add 2 tablespoons of mixed Mediterranean herbs to make a loaf of delicious savoury bread.
