Nut, Seed and Fruit Bread by Mette Helbak
- ¾ cup or 100 grams raw almonds
- 3 eggs
- ½ cup coconut oil
- ½ cup or 75 grams linseeds
- ½ cup or 50 grams sunflower seeds
- ½ cup or 65 grams pumpkin seeds
- ¼ cup or 30 grams sesame seeds
- 5 pitted medjool dates (approximately 80 grams without seeds)
- Pre-heat the oven to 160°C degrees (325°F, Gas mark 3)
- Grease and line a loaf tin with baking paper, leave the long sides overhanging
- Mix all the ingredients in a bowl
- Pour into loaf tin
- Bake for 40 minutes
- Remove from oven and allow to cool for 10 minutes
- Remove from baking tin and sit on a wire rack to cool completely before slicing
- If you wish to freeze the loaf, it's best to pre-slice it first and thaw in the fridge overnight
- Slather with your favourite spread and enjoy!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/nut-seed-and-fruit-bread-by-mette-helbak/
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