NUT AND SEED MIX RECIPES

Name: Nut Roll and Poppy Seed Roll
Prep time: 8 h 30 min
Cook time: 45 min
Total time: 9 h 15 min
Cuisine: european
Ingredients: 4 cups flour; 1 cake yeast (1- ounce); 1 cup butter; 3 egg yolks; 1/2 cup sour cream; 1 teaspoon vanilla; 1/2 teaspoons salt; Powdered sugar, for rolling; Poppyseed Filling, recipe follows; Walnut Filling, recipe follows; 1 pound poppy seeds; 2 cups milk; 1 1/2 cups sugar; 1/2 stick butter; 1 cup raisins; 1 pound ground walnuts; 1 tablespoon melted butter; 1 cup sugar; 3 teaspoon milk; 1 teaspoon vanilla

NUT ROLL AND POPPY SEED ROLL RECIPE | FOOD NETWORK

Nut Roll and Poppy Seed Roll Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 9 hours 15 minutes

Prep Time 8 hours 30 minutes

Cook Time 45 minutes

Number Of Ingredients 20

Ingredients

4 cups flour
1 cake yeast (1- ounce)
1 cup butter
3 egg yolks
1/2 cup sour cream
1 teaspoon vanilla
1/2 teaspoons salt
Powdered sugar, for rolling
Poppyseed Filling, recipe follows
Walnut Filling, recipe follows
1 pound poppy seeds
2 cups milk
1 1/2 cups sugar
1/2 stick butter
1 cup raisins
1 pound ground walnuts
1 tablespoon melted butter
1 cup sugar
3 teaspoon milk
1 teaspoon vanilla

Steps:

Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
Mix all ingredients together.

MARY BERRY'S NORDIC SEED AND NUT LOAF RECIPE - BBC FOOD

Mary Berry's Nordic seed and nut loaf recipe - BBC Food image

This feels so healthy and is gluten-free. A delicious combination of a close firm texture and nutty flavour, this is great spread with butter and served with gravadlax or smoked salmon, charcuterie, cheese and pickles, or as a base for canapés.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 1 loaf

Number Of Ingredients 10

Ingredients

butter or oil, for greasing
4 large eggs
3 tbsp olive oil
50g/1¾oz soft dried dates, finely chopped
5g sea salt (about 1 tsp)
75g/2¾oz pumpkin seeds
75g/2¾oz sunflower seeds
150g/5½ oz pecans, finely chopped
50g/1¾oz sesame seeds
3 tbsp chia seeds

Steps:

Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.
Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.
Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.
Slice into thin slices to serve.

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Preheat the oven to 180°C/160°C fan/Gas 4. Grease the base and sides of a 900g (2lb) loaf tin and line with non-stick baking paper.

Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.

Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.

Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.

Slice into thin slices to serve.

Mary’s tips:

Can be made up to a day before.

Freezes well.

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