Serve with a smooth and creamy topping, like we did using a delectable chicken liver pâté.
Recipe by Togara Mabharani
Styling by Togara Mabharani and Rudi Liebenberg
Photograph by Bruce Tuck
Gluten-free seed loaf
- 350g ground almonds
- 100g pecan nuts, chopped
- 100g walnuts, chopped
- 520g pumpkin seeds, chopped
- 2,5ml (½ tsp) salt
- 5ml (1 tsp) bicarbonate of soda
- 50g desiccated coconut
- 6 eggs, beaten
- 190ml canola oil
- 60ml (4 tbsp) honey
- 100g roasted butternut, blitzed to a smooth purée
Place all of the dry ingredients in a stand mixer with a hook attachment (or, if a stand mixer is not available, use a bowl with an electric hand mixer) and mix, 3 minutes.
Add all of the wet ingredients to the dry ingredients and combine well until a wet dough has formed.
Preheat the oven to 170°C. Place the dough in 2 greased and lined loaf tins of 30cm x 10cm size and bake, about 45 minutes.
Remove from oven and turn the loaves out onto a wire cooling rack. Once cooled, slice and serve.