Scandinavian Seed and Nut Loaf

We blog about this recipe here.

Scandinavian Seed and Nut Loaf

Adapted from Mary Berry and her Love to Cook cookbook

  • butter or oil for greasing pan
  • 4 eggs
  • 3 T olive oil
  • 1/2 c soft dried dates, finely chopped
  • 1/2 tsp Diamond kosher salt
  • 1/4 c pumpkin seeds
  • 11/2 c sunflower seeds
  • 1/2 pecans, chopped (or substitute walnuts and/or almonds)
  • 1/4 c sesame seeds (either toasted or untoasted works)
  • 3 T chia seeds – or 3 T ground flax seeds

Preheat the oven to 350 degrees.  Grease the bottom and sides of a 9×5 bread pan and line the bottom with parchment paper (note: don’t skip the parchment paper; the loaf will stick to the bottom).

Break the eggs into a bowl and whisk well.  Add the remaining ingredients and mix all together.

Pour the mixture into the bread pan and bake for about 45-50 minutes – or until golden brown and firm in the center.

Cool in the pan on a rack for 10 minutes, then loosen the edges with a knife, carefully remove the loaf from the pan and place on the rack to cool completely.

Slice into thin pieces to serve.  Smoked salmon, cheese, and charcuterie are all wonderful accompaniments. 

The loaf will freeze well.  We suggest slicing it before freezing so you can defrost just what you need.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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