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Recipe Of The Month: Scandi Nut Loaf

If like me, you love bread but want to limit your processed carb intake, this recipe for Scandi Nut Loaf is for you. It’s easy-peasy to make and crunchily delicious!

Scandi Nut Loaf


500g mixed nuts, e.g. almonds, brazils, walnuts, pecans, macadamias, pistachios, peanuts

300g mixed seeds, e.g. sunflower, pumpkin, sesame, nigella, flaxseed, chia

60g dried fruit, e.g. figs, dates, apricots or prunes (chopped) or raisins, cranberries, sultanas

4 large eggs

40ml olive oil


Beat eggs and olive oil together, then add to the dry ingredients and stir well.

Pour into a lined or greased 2lb loaf tin and bake at 180C (160C if using a fan oven) for 50 minutes or until a rich golden colour on top.

Leave to cool before slicing.

Freezes well.

Serving suggestions

Breakfast topped with smoked salmon and slices of avocado.

A healthier alternative to crackers to polish off all that Christmas leftover cheese!

Alongside camembert baked with a rosemary, garlic, olive oil and honey topping (as illustrated).

Health Benefits

Nuts are high in protein, fibre & good fats. They have been shown to have beneficial effects on the profiles of cholesterol and fats in our blood. Antioxidant polyphenols reduce the inflammation generated within our bodies which can be responsible for many chronic diseases. Brazil nuts are high in selenium.

Eggs are extremely nutrient dense containing protein, vitamins A, B, D &E, folate, phosphorus, calcium, zinc and selenium. Lutein and xeathanthin, important pigments for eye health are what gives the yolks their golden colour.

Olive oil - Oleic acid has anti-inflammatory and may also even have anti-cancer benefits and has been shown to reduce the risk of heart disease.

Satiating. The low carb and high protein and fat content in this loaf mean that you won’t get the blood sugar spike most of us experience after eating regular bread and will keep you feeling fuller for longer.


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