• 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

    Serves: Makes 2 loaves


    • 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com