Wholewheat Nut Bread

• 4 5/8 tablespoons flax seed
• 5 tablespoons pumpkin seeds
• 4 5/8 tablespoons sunflower seeds
• 5/8 cup dried dates
• 3 cups dried apricots
• 3/4 cup dried figs
• 1 7/8 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 2 eggs beaten
• salt
• 7/8 cup brown sugar
• coconut milk 10 cl.
• 5 1/8 tablespoons walnuts chopped

1. Preheat oven to 340F.
2. Spread the flax, pumpkin, and sunflower seeds on a baking sheet lined with parchment paper and bake for 10 minutes until well browned. Stir occasionally.
3. Chop the dates, apricots, and figs into large pieces with a knife. Place in a bowl.
4. Mix the flour with the baking powder, cinnamon, and ginger. Add to the bowl with the dried fruits and mix.
5. Mix in the beaten eggs, a pinch of salt, and sugar.
6. Add the coconut milk and mix.
7. Stir in the walnuts and roasted seeds.
8. Pour the batter into a greased and floured loaf pan.
9. Bake for 50 minutes. Let cool before unmolding.
10. If, after 50 minutes, the bread is undercooked, then cover it with aluminum foil, and bake an additional 20 minutes.

flax seed, pumpkin seeds, sunflower seeds, dates, apricots, whole wheat flour, baking powder, cinnamon, ginger, eggs, salt, brown sugar, coconut milk, walnuts

Taken from www.yummly.com/recipe/Wholewheat-Nut-Bread-2044045 (may not work)