Try out this nutty, grainy loaf to give you a slow release of energy from breakfast till lunch!


  • 150 g wholemeal flour
  • 50 g plain flour
  • 50 g chopped nuts (brazil, pecan, hazelnuts, almonds)
  • 50 g linseeds
  • 50 g sunflower seeds
  • 50 g sesame seeds
  • 1 tsp baking soda
  • 1 tsp bread soda
  • 0.5 tsp salt
  • 1 egg
  • 225 ml buttermilk
  • 75 ml sunflower oil


  • Preheat the oven to 180C. Grease and flour a 1lb (9x3”) tin.
  • Place the flours, nuts, seeds, salt, baking powder, and bread soda into a large bowl.
  • Beat the egg in a jug. Add the buttermilk and oil.
  • Make a well in the centre of the dry ingredients, pour in the liquid mix.
  • Stir with a wooden spoon or your hand until just combined.
  • Pour into the tin. Bake for 50-60 minutes until the loaf will happily come out of the tin.


Lilly's top tips: Toast the nuts before you add them!

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