Mary Berry Nordic Loaf Recipe
Love hearty, seeded bread? This Mary Berry Nordic loaf recipe is nutty and wholesome. It's gluten-free magic for breakfast.
Ingredients
- 75 g pumpkin seeds
- 75 g sunflower seeds
- 50 g chia seeds
- 50 g chopped hazelnuts
- 50 g soft dried dates finely chopped
- 200 g ground almonds
- 4 large eggs
- 3 tbsp olive oil
- 1 tsp sea salt
- 2 tsp baking powder gluten-free
Instructions
Preheat Oven
- Set oven to 180°C/160°C fan. Grease loaf tin well. Line with baking paper.
Beat the Eggs
- Crack eggs into bowl. Beat with fork until smooth and frothy. Takes 1 minute.
Add Oil and Dates
- Pour in olive oil. Mix in chopped dates. Stir until combined nicely.
Mix Dry Ingredients
- Add all seeds, nuts, ground almonds. Sprinkle baking powder and salt.
Combine Everything
- Fold wet into dry. Mix with wooden spoon until sticky dough forms.
Fill the Tin
- Spoon batter into tin. Level top gently with back of spoon.
Bake to Golden
- Bake 45-50 mins. Test center with skewer—clean comes out.
Cool Completely
- Cool in tin 5 mins. Turn out onto rack. Slice when fully cold.
Notes
- Chop dates finely to avoid big chunks.
- Use room temp eggs for better rise.
- Swap hazelnuts for walnuts if preferred.
- Add 1 tsp fennel seeds for anise twist.
- Sweeten with honey instead of dates.
- Press extra seeds on top before baking.
- Double baking powder for taller loaf.
- Cool fully to prevent crumbling.