When I first started eating real food and following a paleo lifestyle, I found Instagram to be a really wonderful and inspiring place. I met many amazing people who have also become friends and it is also where I found Mette Helbak’s account. It was one of the first accounts I started following and I am still in love with her beautiful farm to table creations and foraging adventures. She was so kind to share her delicious nut, seed and fruit bread recipe with me a few years ago and I have permission to share it now with you!
Nut, Seed and Fruit Bread by Mette Helbak
This nut, seed and fruit bread is really easy to make. You can change it up and use your preferred nuts and seeds or keep it entirely nut free for school lunch packs. It can also be pre-sliced and frozen for a nutritious and convenient breakfast or snack. It’s delicious on its own with the sweetness of the dates, but my favourite way to eat it is with some tahini or almond butter and a drizzle of raw honey. OH MY!!!
spread with tahini or almond butter and honey for a tasty snack
Now, I know it’s always best to soak your nuts and seeds overnight to remove the anti-nutrients and make it more digestible, but it will result in a much softer loaf. The one pictured hasn’t been soaked and has a crunchier texture and for me is a treat.
Nut, Seed and Fruit Bread by Mette Helbak
NUT, SEED AND FRUIT BREAD BY METTE HELBAK (PALEO, GAPS)
Prep Time: 5 minutes
Cook Time: 40 minutes
Makes 1 loaf
You will need:
3/4 cup or 100 grams raw almonds
3 eggs
1/2 cup coconut oil
1/2 cup or 75 grams linseeds
1/2 cup or 50 grams sunflower seeds
1/2 cup or 65 grams pumpkin seeds
1/4 cup or 30 grams sesame seeds
5 pitted medjool dates (approximately 80 grams without seeds)
Method:
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
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
Allow 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!
Nut, Seed and Fruit Bread by Mette Helbak
Hope you enjoyed this beautiful recipe by Mette Helbak.
Mette Helbak is a chef, cookbook author and founder of roof top farm to table restaurant Stedsans Clean Simple Local in Copenhagen.
