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Nordic Style Super Seedy & Nutty Loaf with Figs

Perfect for packing in your plant points (16!!!), this Nordic style loaf is packed full of gut-loving nuts, fruit and a tonne of fibre to keep your gut happy and healthy, not to mention your taste buds too.  You'll never need to buy bread again!

Lunch, Snacks

Overall rating | 1 Rating

Nodic Loaf
16
plant points
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Ingredients

1 x 400g Packet of Bio & Me super Seedy & Nutty Porridge (or porridge oats of choice) 400g grams mixed seeds and nuts from the list below- Walnuts roughly chopped Hazelnuts roughly chopped Almonds roughly chopped Linseeds Poppy seeds Sesame seeds Pumpkin seeds Sunflower seeds Hemp seeds 3 tbs ground flaxseed 2 tbs chia seeds 6 soft dried figs roughly chopped (optional) 6 eggs ¼ cup extra virgin olive oil

Method

Step 1:

In a large mixing bowl add all the dry ingredients and stir to combine. In a separate bowl whisk the eggs and oil.

Step 2:

Add the eggs to the dry ingredients and mix thoroughly until combined.

Step 3:

Add the mix to a lightly oiled loaf tin and push the mix down to compact. Place the loaf on the bottom shelf of a cold oven and turn on to 180°C fan. Cook for 60 minutes.

Step 4:

Remove from the oven and allow to cool completely before turning out. You may need to run a knife around the edges to remove.

To serve:

Slice into thin slices 3-5mm thick, serve with nut butters, chia jam, yogurt and berries, cream cheese, smoked salmon, and dill. Or you can toast and serve with cheese and dried fruits.

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2 comments

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August 8, 2022 @ 3:36 pm

Thank you for your lovely message! I'm so glad to hear you enjoyed the recipe and were able to adapt it to the ingredients you had. Having it with hummus and avocado sounds delicious!

Lynette

May 5, 2022 @ 6:40 am

This is a stunning loaf. I didn't have sift dried figs, so soaked some of my hard dried figs; used just rolled oats (no nutty/seedy porridge) and used macadamia oil. After cooking, cooling & slicing, I froze half and am still eating this. My favourite is with my hummus and/or avocado topped with my dukkah. Thank you. Your newsletter us such an inspiration for me.