Nut, Seed and Oat Loaf

November 19, 2014

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My Dad is the bread baker in our family. After almost two years of sourdoughing with great regularity, he can now churn out a stellar loaf like it’s no big deal. My parents went on holiday last month and I was given the task of feeding Sassy, Dad’s starter culture, a task I only very slightly messed up. I am happy to report that Sassy survived and has since formed a number of stellar loaves. Apparently Sassy is pretty resilient.

Dad’s talent in the bread department remains unrivalled and you know what? I haven’t fancied rivalling him until recently. My desire to have a starter of my own, a sister for Sassy, is growing. But until then I’ll eat thick slabs of perfect sourdough, drizzled with extra virgin olive oil or a spread of butter and sea salt when visiting.

And there’s also sourdough bread alternatives, like my quick brown seeded soda rolls and this obnoxiously nutritious nut, seed and oat loaf…

It’s always encouraging when experiments turn out swimmingly. My first two attempts at this recipe, inspired by Sarah’s Life Changing Loaf and Green Kitchen Stories’ bread, were a hot mess. Adding too much water in version one resulted a flaxy slop that I could not bring myself to eat. Adding too much olive oil in version two resulted in a oily slop that I absolutely could bring myself to eat…standing over the sink devouring handfuls of toasty, olive oil-drenched nuts and seeds. Oh man, that was good… But a loaf it was not, so back to the mixing bowl I went.

Versions three, four and five were much more civilised, and I’m here to present you with my final beloved loaf. It holds together oh so well, and is just the prettiest thing. Especially when made with little pinenut studs, a punch of pistachio green and dark poppy seed freckles. Staring into the creamy heart of an almond sliced down the middle feels like taking a deeeeeeeep breath of fresh air. Almonds = oxygen. There’s some science for you.

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Yes, I am terribly fond of this preparation, though it does require some time prepping and pausing, each step being imperative for the integrity of the loaf to ensure it holds together. And we all like our nuts to have integrity, so…yeah, follow the instructions. And when you do, your slice will be dense and sturdy and positively stuffed full of goodness to keep you going for HOURS. This is my go-to lunch when I have a few clients back-to-back. My favourite pairing for this nut, seed and oat loaf is avocado. Then there’s hummus and sharp cheddar also. Fresh ricotta and a drizzle of honey is a predictably scrumptious sweet serving suggestion. Do let me know if you have any ideas for crazy good toppings I should try. I am all ears.

I have been waiting a while to share this loaf with you. Forgive me, there’s been too many things going on in this kitchen! Good things, indeed. But now it’s time to loaf.

p.s. More of my bread thoughts are over on Food for Thought today. This time it’s all about sourdough and why you should get into it. You can read the article here (and scroll down for part 1, as mentioned in this post).

Nut, Seed and Oat Loaf

Inspired by and adapted from Sarah’s Life Changing Loaf and Green Kitchen Stories’ bread.

Makes 1 loaf (using a loaf tin ~9.5cm x 19cm)

Note: make sure you weigh the nuts. I included cup measurements as a guide, but different nuts weigh different amounts. Also, make sure your nuts are unsalted.

2/3 cup Flaxmeal*
4 tablespoons Chia Seeds
2 cups warm Water
100g (1 cup) Rolled Oats
300g (~2 cups)** mixed Nuts and Seeds (try hazelnuts, pinenuts, pistachios, sunflower seeds, etc)
140g (1 cup)** Almonds
40g (4 tablespoons) tablespoons Sunflower and/or Pumpkin Seeds
4 tablespoons Poppy Seeds
1 teaspoon Sea Salt
2 tablespoons Extra Virgin Olive Oil

* Flaxmeal = ground flaxseeds and is found in health food shops or the health food aisle of supermarkets. It looks like this. You should most certainly get some and use it when baking. It’s one of my pantry staples.

** weigh your nuts! “1 cup” can mean very different things depending on what nuts you use.

1. Combine the flaxmeal, chia seeds and water in a bowl, stir then set aside to gel for 15 minutes.
2. Place the rolled oats in a food processor and blitz until very fine. Pour into a large mixing bowl.
3. Roughly chop the nuts, leaving good sized chunks (alternatively you can gently blitz them in a food processor, just be sure to not grind them to a powder, you want rough chunks). Place the nuts in the mixing bowl with the oats and add the sunflower/pumpkin seeds, poppy seeds and salt.
4. When the flax mixture has sat for 15 minutes, add this to the dry ingredients with the olive oil, and stir everything well to combine. Let the mixture sit for one hour.
5. Preheat your oven to 175 degrees Celsius and grease then line a loaf tin with baking paper, generously with bits hanging over the sides so the loaf will be easy to lift out.
6. After an hour, press the mixture firmly into the lined baking tin (it won’t rise, so don’t worry if you fill it high!). Place it into the hot oven and bake for 65-75 minutes (depending on how high you pack it) until golden on top and hollow sounding when tapped (you shouldn’t need to cover it so it doesn’t over-brown but do watch it if things are browning too quickly). Remove from the oven and allow to cool in the tin for ~20 minutes, then lift if out and transfer to a wire rack to cool completely (this usually takes a further 20 minutes and is a very important step! Trust me, slicing too early will result in a loaf that doesn’t hold).
7. When cool, slice with a sharp bread knife and enjoy with avocado, cheddar cheese and hummus, or ricotta and honey. Or whatever you wish!

Store it in a cool place, wrapped tightly and eat within two days. Or wrap slices individually and freeze them. My freezer is stocked with slices, which Ben and I pop in the toaster for a fast, crisp, crunchy, delicious bite.

Heidi xo


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  • Sarah November 19, 2014 at 9:16 am

    This one has been on my ‘to bake’ list for such a long time now!
    You’ve inspired me to give it a go…although I’m kinda glad you’ve done all the hard work for me 😛

    Sarah x

    P.S. Vintage Cheddar is amaze. Yup.

    • Heidi November 21, 2014 at 9:49 am

      Isn’t it?! Glad to have done some of the leg work for you 😉 Let mw know if you make it! x

  • laurasmess November 19, 2014 at 1:30 pm

    After reading the ingredient list, I absolutely understand why you had so much difficulty getting the loaf to hold. Yes, flax and chia are awesome binders but… well, eep. I’m glad that the experiments worked beautifully! Your photos, as always, make me feel like I’ve looked through the window of a peaceful country house, the outside drenched in sunshine and the interior full of cool, dappled shade. That’s a stellar feat, seeing as I’m currently sitting in a fluoro-lit, windowless hospital office eating carrot sticks. Heidi, you’re glorious xxx

    • Heidi November 21, 2014 at 9:50 am

      It’s kind of life loaf wizardry. And lady, you are just the kindest. Thank you. That makes me really happy x

  • Tara November 21, 2014 at 7:43 pm

    Hi ~ !
    I don’t own a food processor so I was just wondering if I could subsitute the rolled oats for oat bran or oat flour? Would it work the same?
    Thano you !!

    • Heidi November 22, 2014 at 5:15 pm

      Hi Tara! I haven’t tried it myself so cannot say for certain, but I assume oat bran would work fine. Oat flour should, as that is what I was going for when blitzing the oats. Good luck! x

  • Hannah November 22, 2014 at 1:45 pm

    Oh and it was SO good. Without any of that psyllium goop! xo

    • Heidi November 22, 2014 at 5:15 pm

      Thanks, love x

  • Nicole- Seeking Victory November 23, 2014 at 2:47 pm

    I’ve already had a bit of a gush on Instagram but this looks great and I love that your version is mostly full of things I already use regularly.

    • Heidi November 24, 2014 at 11:34 am

      That’s great!! Yeah, I wanted to use my everyday ingredients too 🙂 x

  • Camilla / Blueberry Tales December 8, 2014 at 11:31 pm

    Yum, this looks so good! Love nut breads. I think my favourite topping is avocado, too. Or nut butter topped with fresh strawberries for a sweet treat 🙂
    Best C

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  • giulia February 10, 2015 at 9:54 am

    Wonderful! I’ll try very soon!
    I’m just curious…I follow you on instagram..and I saw you eat very tasty and rich food and you have a very beautiful slim figure…are you just lucky or is there a secret? heheh, thank you!
    A kiss from italy

    • Heidi February 11, 2015 at 3:08 pm

      Hi Giulia! Ahhh Italy, my favourite 🙂 Well a few things: I am good with portions, I am active, last year I was trying to gain weight so had to eat a bit more, and yes genetics too! Good, nutritious food nourishes you so well but yes, you need to watch portions! x

  • Lyf February 24, 2015 at 5:59 pm

    After a couple of years of procrastination I finally got round to baking LCLOB and predictably so, was in love. Your version is next on my list. I prefer an equal ratio of soft to chewy, how do u think I’ll go replacing half the weight of nuts with oats? I would normally just run with it but it appears this particular recipe is rather easy to boycott.

    • Heidi February 25, 2015 at 9:49 am

      Indeed it is very easy to mess up when making alterations!! I’d think you might need a little more liquid. But surely you’d be more successful adding more oats compared to more nuts… Really, I can’t say!! Good luck 🙂 x

  • Lyf February 25, 2015 at 8:21 pm

    I have to try it, or else we will never know. Thanks Miss.

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  • Jane July 11, 2015 at 11:54 pm

    Hello. I have followed you for some time on Instagram and not only love your food but your wonderful eye! I wanted to share something with you; I carefully baked this loaf during the day before my final recital as I knew this goodness would be wonderful for my mindset on the day. I had some with avocado, prawns, and chilli salt about an hour before my performance, and I felt fantastic. This is magical food. Thank you so much x

    • Heidi July 13, 2015 at 10:09 am

      Hello Jane, what a lovely message. I’m so happy you let me know that you tried to loaf. And that you enjoyed it!! How special that it fuelled you for your recital. That is magical 🙂 x

  • Laura July 13, 2015 at 4:32 pm

    Oh man, this is good. It’s been on my ‘to do’ list for weeks, and after finally making it yesterday: life = changed. It also generated much interest in my kitchen at work today. Enjoyed it with cinnamon roasted pumpkin and tuna, so so good. Heidi, you’re amazing! Thankyou!

    • Heidi July 14, 2015 at 2:09 pm

      Awe, thank you, Laura! Woohoo! I am so so pleased you like it 🙂 x

  • Annie September 25, 2015 at 5:20 pm

    Hello Heidi, I’m excited to try this recipe out! I don’t have a food processor, so can I substitute rolled oats for oatmeal?

    • Heidi September 28, 2015 at 6:18 am

      Hi Annie! Would that be like “quick oats” here in Australia? Pre-ground? If so, then yes! x

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