Super Seedy Loaf with Black Pepper and Sundried Tomatoes

The first time I saw a recipe for a flourless seedy loaf like this was on the blog The Family Dinner by Laurie David. Her inspiration came from a freshly made loaf at the Kong Hans restaurant in Copenhagen. I love Danish cuisine, so this was something I was happy to play with and adapt for us here at home. I make this constantly and serve it with dips, with a healthy fattoush salad or as the base for an open-face sandwich with a topping of smashed avocado or hummus and sliced tomato. This recipe comes from Voula Halliday’s Eat At Home cookbook.


Super Seedy Loaf with Black Pepper and Sundried Tomatoes

February 12, 2018
: 1 Loaf
: medium

Flourless seedy loaf that is delicious on its own or with a salad


  • Step 1 Heat oven to 325°F (160°C). Lightly spray or coat a 9×5-inch loaf pan or three 51/2×3-inch mini loaf pans with oil and line with parchment paper.
  • Step 2 In a large bowl, lightly whisk eggs with oil. Add remaining ingredients and stir until well combined. Spoon into the prepared pan(s).
  • Step 3 Bake for 45 minutes to 1 hour or until the edges are golden and the loaf is firm to the touch.
  • Step 4 Let cool completely in the pan. To serve, slice thinly with a serrated knife.
  • Step 5 Store in the refrigerator for up to 2 weeks.
  • Step 6 Serve at room temperature.
  • Step 7 **This loaf freezes nicely. Wrap cooled loaf tightly in plastic wrap and freeze. Thaw in the refrigerator overnight before serving.



Other recipes from Eat At Home that I’ve bookmarked include:




Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.



Where to Purchase?


Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
Language: English
The following ISBNs are associated with this title:

  • ISBN-10: 0987839306
    ISBN-13: 978-0987839305









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