I don’t go to Selfridges often, but when I do, I always buy a copy of Donna Hay’s Fresh and Light magazine. It’s a beautiful magazine and feels more like a book that a magazine. This quinoa, nut, fruit and seed loaf belongs to the ‘wholesome loaf’ series which consists of four loaves, including Peanut butter and banana loaf and Rhubarb, raspberry and coconut loaf which I will definitely be making.
This loaf makes a really healthy and filling breakfast and also a really tasty afternoon snack, which is why there was only half the loaf left for the picture!
40g sunflower seeds
40g pumpkin seeds
115g hazelnuts, roughly chopped
80g brazil nuts, roughly chopped
40g currants (I used dried cherries as I’m not a fan of currants)
180g cooked quinoa* (I used mixed quinoa and bulgur wheat)
60g coconut sugar (brown sugar would do)
2 teaspoons baking powder
280g Greek yoghurt
1 teaspoon vanilla extract
140g spelt flour, sifted
*90g uncooked quinoa makes 180g of cooked quinoa
- Preheat oven to 180C/ fan 160C/Gas Mark 4
- Place the sunflower seeds, pumpkin seeds, hazelnuts and brazil nuts in a dry frying pan over a medium heat until you can hear the seeds popping. Remove 80g and set aside for the topping. Put the rest in a large bowl.
- Add all the other ingredients to the large bowl and mix until well combined
- Put the mixture in a lined loaf tin. Scatter the seeds and nuts set aside earlier on to the top of the loaf and bake in the oven for 70 minutes or until a skewer comes out clean.
- Leave to cool slightly in the tin before removing.