Nut and seed loaf with mung bean hummus

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Jesse and Jamie Friedberg are a duet in perfect harmony. Twins, best friends and business partners, they regularly serve up wholesome and healthy foods using pure organic ingredients and an abundance of seeds and legumes. Try this delicious snack.

Try their Amaranth porridge and orange-roasted apples too

Nut and Seed Loaf

While bread recipes are usually specific, this one is absolutely flexible. Feel free to use whatever nuts and seeds you have on hand but be sure to keep the ratios intact.

  • 2 tbsp. pysllium husks
  • 100g almonds
  • 100g hazelnuts
  • 50g sesame seeds
  • 50g pistachio nuts
  • 100g sunflower seeds
  • 100g flax seeds
  • 100g pumpkin seeds
  • 2 tsp. sea salt
  • 1 tbsp. Herbs de Provence
  • 3 tbsp. cold-pressed coconut oil, melted

In a small bowl, mix the pysllium husks with 1½ cups of water. Set aside for 5 minutes or until it forms a thick gel consistency. Place all the nuts and seeds in a food processor and pulse once or twice. Be careful not to get carried away! Your mixture must just be very coarsely chopped. Transfer to a big mixing bowl and add the sea salt, Herbs de Provence and coconut oil. Tip in the pysllium gel and give a good stir. Set aside for 1 hour.

Preheat the oven to 175°C / 350 F. Grease your loaf pan (30 x 10cm is a good size) and line its base and sides with parchment paper. Pour in your mixture and level with your palm or palette knife. Bake for 60 – 70 minutes, until set and golden. Be sure to let the loaf cool completely before slicing. (It will keep in the fridge for up to a week, and in the freezer for a month.) 

Mung bean hummus (makes about 2 cups)

  • 1½ cups cooked mung beans
  • 2 tbsps. lemon juice
  • ½ cup / 120ml tahini paste
  • 1 large clove garlic, crushed
  • ½ tsp. sea salt
  • ⅓ cup water
  • To serve: a drizzle of olive oil, fried shallots, minced chives, sprinkling of za’atar (any or all of the above.)

Begin by adding the mung beans to a food processor. Pulse to a fine crumb-like consistency (for about a minute). Add the lemon juice, tahini, garlic and sea salt and give another good mix. Add the water – a splash at a time – and let the food processor run until the hummus is smooth, light and aerated. Taste and adjust to your liking (adding more lemon juice or salt if needed). We usually serve the hummus with chives, crispy shallots and a drizzle of olive oil.

Photographs Greg Cox/

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