Servings: 18 · Prep Time: 15 mins · Cooking Time: 45 mins
Total Time: 60 mins

Sides | Snacks | Breakfast

As the cooler months draw in, this loaf made with real food ingredients will bring you a lot of comfort. It makes one large loaf, perfect for slicing up and freezing or enjoying through the week with your family. It also makes for a wonderful gift wrapped up in some brown greaseproof paper and tied up with string. Food really is a gift and there is nothing better than gifting someone with food that is good for them and will nourish their body. Free from grains, gluten, dairy and refined sugar this recipe will fill your body with nourishing goodness and help satisfy any carb craving. Easy to source ingredients you will find in your local supermarket. The cinnamon spice adds a beautiful warmth, alongside the subtle sweeteners of the apple. The texture of the loaf is similar to a rye bread. If you don't have access to all the nuts and seeds then, so long as you can make up the ingredients in weight, then swapping out nuts for other seeds or vice versa is fine. Apples are, of course, higher in carbs than berries, but per serving, the addition of the apple makes no real difference. Best served toasted with a thick wedge of butter melting through it or with a homemade chocolate hazelnut spread.



  • walnuts (100g)
  • linseed (100g)
  • pumpkin seeds (100g)
  • sunflower seeds (150g)
  • chia seeds (1 tbsp)
  • ground linseed (100g)
  • apple (1 large, grated)
  • ground cinnamon (2 tsp, powdered)
  • eggs (5, large)
  • unsalted butter (50g, melted)


Preheat oven to 180�C.
In to a food processor pulse walnuts until broken up but still chunky.
In to a large mixing bowl place all your mixed nuts, seeds, ground linseed, grated apple, cinnamon and mix until fully combined
Add in the melted butter and 5 eggs and stir to form a thick but pourable batter.
Pour in to a greased loaf pan. I tend to use a 2lb loaf tin.
Pop in to the oven for 40-45 minutes until the top has turned golden brown and a knife comes out clean.
Allow to cool and then store in an airtight tin for up to 8 days


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