Recipes > Snacks
Nut Loaf
This loaf contains no flour of any type so it is suitable for Coeliacs as well as being low carb and Paleo-friendly. It’s wonderfully savoury and is good toasted or untoasted.
Ingredients
Ingredients
1 cup Alison’s Pantry Deluxe Natural Nuts (doesn’t contain peanuts)
1/3 cup Alison’s Pantry Natural Almonds
1/3 cup Alison’s Pantry Raw Hazelnuts
1/3 cup Alison’s Pantry Walnuts
1 cup Alison’s Pantry Sunflower Seeds
1 cup Alison’s Pantry Chia Seeds
1 cup flaxseed
1 cup Alison’s Pantry Pumpkin Seeds
5 eggs
1 ½ tsp salt
1/3 cup olive oil
Instructions
Instructions
Preheat the oven to 160°C
Grease a loaf pan approx 22 cm x 12 cm and line with a strip of non-stick baking paper, placing it across the middle of the pan with a little hanging over each side. This makes it very easy to remove the loaf from the pan using the paper “handles” to lift it out (or use 8 mini loaf tins)
In a large bowl lightly beat the eggs, salt and oil then add the nuts and seeds. Chia seeds are a bit inclined to cling to everything so use a rubber scraper to keep them in the bowl. When the mixture is combined, turn it into the prepared tin or tins, smooth over the top and press the mixture firmly to compact it eliminating air pockets
Bake a large loaf for 1 hour and mini ones for ½ an hour. The loaf should sound hollow when knocked on the bottom. Cool before slicing with a serrated knife
This recipe was created by Sophie Gray for Alison’s Pantry
