Marion Faller’s Nutloaf in “The Photographer's Cookbook” Lisa Hostetler 2016
Have all ingredients at room temperature. With an electric
beater, mix together the following, liquids first:
½ cup safflower or other vegetable oil; ½ cup honey; 1 large
egg; 1 ¾ cups whole-wheat flour; ¼ cup wheat germ or bran; 2 tsps baking powder
Mix in 1 cup unsweetened crushed pineapple, drained; 1 tsp
freshly ground coriander, grated rind of 1 lemon; 1 cup chopped nuts (walnuts,
raw cashews, pecans etc) and/or unsalted sunflower seeds
Put into oiled loaf pan. Sprinkle with seeds (sesame, poppy,
celery etc)
Bake in preheated oven 180°C/350°F for approx 40 minutes
Cool before cutting. Store in refrigerator.
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