Nordic seed and nut loaf

Nordic seed and nut loaf
Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Makes 1 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.

By Mary Berry

From Mary Berry - Love to Cook

Shopping list

Ingredients

Recipe tips

Method

  1. 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.

  2. Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.

  3. Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.

  4. 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.

  5. 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.