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 canapcanapés.

Makes
:
1 loaf
Preparation time
:
less than 30 mins
Cooking time
:
30 mins to 1 hour
Dietry
:
Vegetarian

    Ingredients
  • butter or oil, for greasing
  • 4 large eggs
  • 3 tbsp olive oil
  • 50g soft dried dates, finely chopped
  • 5g sea salt (about 1 tsp)
  • 75g pumpkin seeds
  • 75g sunflower seeds
  • 150g pecans, finely chopped
  • 50g sesame seeds
  • 3 tbsp chia seeds
    Method
  1. Preheat the oven to 180°C/160°C Fan/Gas 4.
  2. Grease the base and sides of a 900g loaf tin and line with non-stick baking paper.
  3. Break the eggs into a bowl and beat with a fork until combined.
  4. Add the remaining ingredients and mix well using a wooden spoon.
  5. Pour the mixture into the loaf tin and bake for 45-50 minutes, until golden brown and firm in the centre.
  6. 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.
  7. Slice into thin slices to serve.
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.