Lea Hogg

I  have made several nut and seed breads during this season’s tv series and this is a sweeter version.  I add raw red quinoa [and why not as quinoa is a seed] to the nut content of this beautiful loaf studded with nuts, apricots, chia, linseed and pistachio.  It is gluten free and perfect for serving with a sharp mature cheddar or indeed for the Christmas cheeseboard. Or simply plain, perhaps with lashings of honey or agave and a good cup of tea.

What I like about this loaf is that you can freeze it for up to a month or refridgerate it and cut it up into slices throughout the week.   A little goes a long way as it is busting with amazingly nutritious ingredients.  When I made it the first time, I was rather sceptical about how it would slice but it is perfect and looks like a mosaic.’

You will need:

100g pumpkin seeds
100g sunflower seeds
100g whole white blanched almonds
100g pistachio nuts
100g linseed
100g chia seeds
3 tablespoons raw red quinoa
100g dried apricots
4 eggs
50g ground almonds
4 tablespoons olive oil
1 tablespoon agave or honey
1/4 teaspoon salt

Baking Spray

Baking Tin

Prepare a cake tin or a loaf tin with baking spray.

Pour the batter into the prepared cake or loaf dish.

For the surface, cut the apricots horizontally and place on top of the unbaked loaf with the cut side up.

Cut the pistachio nuts in half and place a piece on top of each apricot half.

Bake in a precooked oven for 50 minutes to 1 hours.

Allow the loaf to completely cool down before removing from the dish.  While the loaf is still warm, brush lightly with agave or honey.

Allow to cool and cut into thin slices.

It freezes well for a month and you can store it in the refrigerator for a week.

Apricot Pistachio Seed Bread

Red Quinoa

Apricot Pistachio Seed Bread

Trade Enquiries:
Ingredients by Good Earth Distributors Ltd
Fry Light Cooking Sprays by Rimus Group
Baking Tin by Prestige Telephone 79415384