Mary Berry’s Nordic Seed and Nut Loaf
This gluten-free, nourishing and seed-packed bread from Mary Berry pairs perfectly with smoked salmon and charcuterie.
From the book
Love to Cook
120 recipes from the nation's favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
Introduction
This feels so healthy and is gluten free. Chia seeds are an edible seed from a plant native to Mexico and related to the mint family. They are very high in fibre and have health benefits. This recipe was inspired by food chats with my very lovely agent Joanna Kaye. In lockdown, phone chats about lunch were imperative! Joanna had eaten a delicious sounding seeded bread, and from that chat this recipe grew – we all love it! Swap the dates for cranberries or figs, if liked, using the same amount. A delicious combination of 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.
Ingredients
| butter or oil, for greasing | |
| 4 | large eggs |
| 3 tbsp | olive oil |
| 50g (2oz) | soft dried dates, finely chopped |
| ¼ tsp | sea salt |
| 75g (3oz) | pumpkin seeds |
| 75g (3oz) | sunflower seeds |
| 150g (5oz) | pecan nuts, finely chopped |
| 50g (2oz) | sesame seeds |
| 3 tbsp | chia seeds |
Essential kit
You will need: a loaf tin.
Method
Preheat the oven to 180°C/160°C fan/Gas 4. Grease the base and sides of a 900g (2lb) loaf tin and line with non-stick baking paper.
Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.
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.
Slice into thin slices to serve.
Mary’s tips:
Can be made up to a day before.
Freezes well.
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