I found a bottle of gorgeously dark pumpkin seed oil at the green grocer the other day and just had to have it. This is one of my favourite oils - I fell in love with it whilst travelling in Hungary a few years ago. All the farm houses there were making their own pumpkin seed oil and we dipped freshly baked bread in the oil that was seasoned with coarse sea salt - it was the most deliciously simple dish I could've imagined.
The mix of different oils and nuts gives this bread the most wonderful texture and flavour. I love gluten-free baking and for a nut-a-holic like myself it is ideal because I get to incorporate nuts in both sweet and savoury dishes. You can enjoy this bread with either sweet or savoury toppings, try ricotta and honey, for example!
Nut and Seed Bread
(Recipe adapted from Teresa Cutter)
1 cup raw cashews
1 cup sunflower seeds
1 cup almond meal
pinch of salt
1 tsp baking soda
6 large free-range eggs
1 tbsp lemon juice
50ml olive oil
30ml walnut oil
30ml pumpkin seed oil
smooth ricotta and raw honey, for serving
Preheat your oven to 175C and line a loaf tin with baking paper. Place the cashews and the sunflower seeds in the bowl of a food processor and blitz until the mixture resembles breadcrumbs. Combine the cashew mixture, almond meal, salt and baking soda in a bowl. Beat the eggs with the lemon juice and the oils, then stir in the dry ingredients. Bake for 40 minutes or until a skewer inserted in the middle of the bread comes out clean. Leave to cool on a wire rack before serving. Serve with ricotta and raw honey.
