mins
Serves 18
Seed and Nut Loaf with Pistachio and Cranberry
I have been making variations of this recipe for almost 10 years now. Originally, I used to mill the oats and flaxseeds into a flour and used eggs to bind the loaf together. With seeded breads gaining in popularity, I started swapping eggs for psyllium husk flakes and leaving the oats and flaxseeds whole to give this loaf more texture. This is a recipe that requires no kneading, is unprocessed and is packed with healthy ingredients. Psyllium husk is a natural fibre derived from the outer coating of the seeds of the Plantago ovata plant. Psyllium husk helps bind the seeds and other ingredients together, providing structure and retaining moisture without the need for flour. I prefer to use psyllium husk flakes, as it gives a lighter texture than powdered psyllium husk.
7g Protein
7g Fibre
7.25 Plant Points
Ingredients
150g whole, or milled flaxseeds
50g chia seeds
200g oats
2 tablespoons extra virgin olive oil
100g pumpkin seeds
100g sunflower seeds
75g sesame seeds
75g pistachio/ hazelnuts/ chopped almonds
50g dried cranberries
35g psyllium husk flakes
1 teaspoon sea salt
400-450ml water
Method
- Mix all the dry ingredients together in a large bowl and stir well. Add the water and mix thoroughly with a spoon or spatula. The dough should be quite thick and sticky.
- Transfer to a lined 2lb loaf tin and flatten the surface with the back of a wet spoon. Sprinkle with extra seeds. For best results, leave to sit for around 30-60 minutes to allow the psyllium husk and chia seeds to bind the dough together. Meanwhile, preheat the oven to 185°C fan.
- Bake the loaf in the oven for 1 hour, testing with a skewer before removing from the oven to check it is cooked through. Allow to cool completely before slicing.
Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months. Slice before freezing, separating slices with baking parchment, and defrost individual portions as needed.
Other recipes you might enjoy
Breakfast Ice Cream – Soft Serve Mango and Pistachio
5 minute gut-loving Mango ice cream for breakfast- I know this sounds like a dream, but I’ve turned it into...Read more >
Olive Oil ‘Butter’
Extra Virgin Olive Oil has been a cornerstone of the Mediterranean diet for centuries — and for good reason. It...Read more >
Smoked Haddock Fish Cakes with Watercress Yogurt
These are such a clever upgrade on traditional fish cakes. By replacing potato with butterbeans or cannellini beans, you significantly...Read more >