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
9 responses to “Apricot and Pistachio Seed Bread [gluten free, lactose free, no flour]”
Reblogged this on The Militant Negro™.
thank you 🙂
This recipe sounds so very good, Enjoy your Sunday.
[…] Posted on August 15, 2017 […]
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
thank you 🙂
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