There is nothing more comforting, especially at this time of year, than a slice of bread with a thick slathering of chocolate spread. It is the ultimate comfort food. I have worked hard on this recipe over the last few months, perfecting the texture and flavour combination and trialling it out on my trusty guinea pig (hungry husband). Free from grains, gluten, dairy and refined sugar this recipe will fill your body with nourishing goodness and help satisfy any carb craving. Whether for breakfast with eggs, as a side with soup, as toast with jam or even as a tuna and lettuce sandwich, this bread is certain to go down a storm in any household, what ever the occasion!
What you need:
Loaf pan: 27cm x 14cm x 6cm ( I use Asda’s silicone loaf pan)
*50g Almonds
*50g Hazelnuts
*100g Linseed (or sesame seeds)
*25g Dried Cranberries (OPTIONAL)
*100g Pumpkin seeds
*100g Sunflower seeds
*1 tbsp Chia seeds
*50g Walnuts
*50g Dried figs, chopped
*2 tbsp Milled flaxseed
*50g Ground almond
*1/2 Apple (Grated)
*1 tsp Orange zest (Optional)
*Pinch of sea salt
*5 Eggs
*1/4 cup Coconut oil (melted) *or any other nut oil
Directions:
- Preheat oven to 180°c
- In to a food processor (or by hand) pulse almonds until roughly chopped (still chunky though)
- In to a large mixing bowl place all your mixed nuts, seeds, almond flour, figs, grated apple, orange zest and sea salt, mix until fully combined
- Add in 1/4 cup coconut oil (melted) and 5 eggs and beat until combined and batter has formed
- Pour in to a greased loaf pan
- Please in to the oven for 40-45 minutes until the top has turned golden brown and a cake tester / knife comes out clean
- Allow to cool and then store in an airtight tin for up to 8 days
This looks fantastic. How would this work as mini loafs in terms of baking times? Or even muffins? Can you tell I’m excited *chuckle*?
Great work as ever. Love your recipes
Hi Debbie! Thank you! So kind. Right so I would suggest 20- 25 minutes for mini loafs and muffins but keep an eye on them as they do bake quickly and you dont want the tops to burn! You can always put foil on the tops of the loaf/ muffins to prevent this! I think you will love this recipe, let me know how you get on! 🙂
Nom. Can’t wait! In terms of the nuts & seeds, will it mess the recipe up too much if substitutions are made? i.e. extra almonds instead of the hazelnuts and extra pumpkin seeds instead of the sunflower seeds?
Not at all! So long as you use the total weights worth of nuts / seeds then you can mix as match as much as you like! ☺️ keep me informed!
In the recipe, do you mean 100g of pumpkin seeds and sunflower seeds, and 50 grams of hazelnuts? Or 100/50 individual of each nut and seed?
Hi K- its 100g of pumpkin seeds. Should all be grams. Thank you for bringing to my attention! Have a good week :o)
Challo, this looks delicious! I’m wondering if the nuts are roasted or raw?
Hi there! I always use raw nuts before popping it in the oven :o) Do let me know if you try it!
Smart call, you’re right, I will 🙂
This looks wonderful. Has anyone successfully frozen it?
People have told me they have frozen it (pre cut in to slices) and then either toasted it straight from frozen or defrosted! Hope that helps x
Ps It looks so delicious Emma and i cant wait to try it !
Also loving your new book. Thank you