Get a healthy helping of flaxseed with this hearty and nutritious seeded loaf. Cook up of a loaf today and you could enjoy it toasted with a delicious nut-butter spread for breakfast or dipped in a rich tomato soup at lunch.
- 40g sunflower seeds *
- 40g pumpkin seeds *
- 3 tbsp flaxseed *
- 3 tbsp sesame seeds *
- 140g rolled oats *
- 280g white whole-wheat flour *
- 1 tbsp baking powder
- 3 large eggs
- 330ml buttermilk
- 100ml extra-virgin olive oil
- 2 tbsp honey (why not use Manuka honey *)
- ½ tsp baking soda
- ½ tsp salt *
* Available at Holland & Barrett
Begin by coating a large loaf pan with cooking spray or lining it with greaseproof paper. Turn on the oven and preheat to 180°c/Gas mark 4.
Toast the sunflower seeds, pumpkin seeds, flaxseed and sesame seed in a medium sized pan on a medium heat. Do this for approximately 6 minutes, or until they’re light brown in colour and begin to pop.
Place 2 tbsp. of this toasted seed mixture into a small bowl, transferring the rest to a large bowl. Add the baking powder, baking soda, salt and flour to the large bowl and whisk together.
In a third bowl, crack open the three eggs, stir in the buttermilk, oats, oil and honey and whisk to form a wet mixture. Once formed, pour this into the large bowl containing the dry mixture and combine. Scrape this batter mixture into your loaf pan, before sprinkling the extra seeds from the small bowl on top.
Bake for 50 minutes. When cooked, it should be golden brown in colour and a knife inserted into its centre should come out clean. Allow to cool in the loaf pan for 30 minutes before removing and placing on a wire rack.
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For more ways to get your daily dose of flaxseed while you’re on the go, why not try a flaxseed cereal bar or these flaxseed infused Raw Health Organic Dippers?
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