walnut loaf and Nottingham nutritionist

This loaf is a winner either for breakfast or for a teatime snack. Wrap in greaseproof and foil so it keeps longer.

Try it with butter (if tolerated) or pumpkin seed butter and jam or toasted with ricotta and honey.  You can also make it with a pear, cherry and pecan combination!

Walnuts are a very good source of omega-3 essential fats, anti-oxidants, manganese, molybdenum, and the b vitamin biotin.  They're great for hair, skin and nails, they're anti-inflammatory, with 'manganese for creaky knees' to help your joints.

Cranberries pack a punch with vitamin C, fibre and manganese, as well as vitamins K and E, B5 and copper.  If you decide to use pecans you'll be getting up to nineteen different vitamins and minerals, while cherries are high in anti-oxidants ; sweet cherries have anti-carcinogenic compounds and sour cherries contain significant amounts of melatonin which make them great for improving your sleep.

Oven 160c/Gas 3. Bake 40-45 minutes.

1kg/2lb 4oz loaf pan - lightly oiled.


350g // Buckwheat flour

1 tsp // Bicarbonate of soda / baking soda

1/2 tsp // Celtic sea or Himalayan rock salt

1 tsp // Ground cinnamon

2 // Eating apples

75g /// Roughly chopped dried cranberries

75g // Roughly chopped walnuts

250 ml // Fresh apple juice

1 // Free range egg lightly beaten*

50g // Melted butter or coconut oil

1 Tbsp // Raw honey

1 Tbsp // Gluten-free rolled oats

*Or 1 Tbsp of flax seeds soaked in 3 Tbsp of filtered water and soaked for 15 minutes then whipped or 1 egg yolk and half the quantity of flax seeds above if intolerant to egg whites.


Set aside some walnuts to decorate the top.

Combine the dry ingredients; flour, bicarbonate of soda, cinnamon and salt in a large mixing bowl.

Stir in the grated apple, chopped cranberries and remaining walnuts.

In a separate bowl or jug, mix together the wet ingredients; apple juice, egg, butter/coconut oil, honey.

Pour into the flour mixture, mix gently, avoid over-mixing to keep the loaf lighter

Spoon into loaf tin, scatter walnuts and rolled oats over the top.

Bake as above until top is lightly golden and skewer inserted in the middle comes out clean. Leave in tin for 10 minutes.

Remove from tin and either slice and serve warm or leave to cool on wire rack.

Substitute fruit and nuts with any combination you care for e.g. pecan, cherry and pear.

Sue Carey