Nut, Seed and Fruit Bread by Mette Helbak
Prep time
Cook time
Total time
Serves: 1 loaf
  • ¾ cup or 100 grams raw almonds
  • 3 eggs
  • ½ cup coconut oil
  • ½ cup or 75 grams linseeds
  • ½ cup or 50 grams sunflower seeds
  • ½ cup or 65 grams pumpkin seeds
  • ¼ cup or 30 grams sesame seeds
  • 5 pitted medjool dates (approximately 80 grams without seeds)
  1. Pre-heat the oven to 160°C degrees (325°F, Gas mark 3)
  2. Grease and line a loaf tin with baking paper, leave the long sides overhanging
  3. Mix all the ingredients in a bowl
  4. Pour into loaf tin
  5. Bake for 40 minutes
  6. Remove from oven and allow to cool for 10 minutes
  7. Remove from baking tin and sit on a wire rack to cool completely before slicing
  8. If you wish to freeze the loaf, it's best to pre-slice it first and thaw in the fridge overnight
  9. Slather with your favourite spread and enjoy!
Recipe by Enlightened Foodie at