Recipe

Seed, nut and yoghurt loaf

Dec 30, 2012 1:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Makes 2 Item
    • Print
    Print

Ingredients

Seed, nut and yoghurt loaf
  • 2 cup self-raising flour
  • 100 gram chilled butter, chopped
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 2 tablespoon linseeds
  • 125 gram soft dried figs, finely chopped
  • 1 1/2 cup pecans, coarsely chopped
  • 1 1/2 cup greek-style natural yoghurt
  • 1 egg, at room temperature, lightly whisked
  • butter and honey, to serve

Method

Seed, nut and yoghurt loaf
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease and line 2 x 19 x 9cm (base measurement) loaf pans with baking paper, extending paper at long sides for handles.
  • 2
    Place flour in a bowl. Rub in butter to make fine crumbs. Stir in seeds, figs and 1 cup of the pecans.
  • 3
    Add yoghurt and egg; stir to combine. Divide mixture between prepared pans; level surface. Sprinkle with remaining pecans. Bake, side by side, for 35 minutes or until loaves are golden and sound hollow when tapped on top. Cool in pan for 2 minutes. Transfer to a wire rack to cool completely. Serve sliced, with butter and honey.

Notes

You can halve this recipe if you only have one loaf pan. Try honey- flavoured greek-style yoghurt instead of natural.

The Latest from Food To Love