Healthy Rye, Honey Walnut and Raisin Breakfast Cake

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rye honey raisin walnut loaf hero (2 of 3)

This isn’t the type of whole grain cake that the older generation have with coffee. This combination of rye and raisin has a rich flavour that pairs well with an afternoon tea. It also happens to be packed with fibre and iron.


    112 g / 1/2 cup Crystal Margarine
    200 g / 1 cup Golden brown sugar
    2 eggs
    135 g / 1 cup All-purpose flour
    60 g / 1/2 cup Walnut flour
    60 g / 1/2 cup Rye Flour
    30 g / 1/4 cup Buckwheat flour
    1 g / 1/2 tsp Cinnamon, ground
    0.5 g / 1/4 tsp Nutmeg, ground
    0.5 g / 1/4 tsp Clove, ground
    110 g / 1/2 cup Sunflower seeds, plus extra for garnish
    4 g / 1/2 tsp Baking soda
    120 g / 1 cup Raisins, soaked overnight in water, then drained
    4 g / 1/2 tsp Salt
    160 g / 2/3 cup Sour cream
    60 g / 1/3 cup Oats for garnishing
    120 g / 1/2 cup Honey


  1. Preheat oven to 350°F(175°C).
  2. In a large bowl, cream the Crystal margarine and sugar until light and fluffy with a hand held electric mixer, which takes approximately 3 minutes. Beat in the eggs, and continue creaming for another 2 minutes.
  3. In a separate bowl, whisk together the different flours, sunflower seeds, spices, baking soda and salt. Add the dry ingredients to the batter and mix just until combined.
  4. rye honey raisin walnut loaf how to (2 of 4)

  5. Add in the sour cream and raisins, mixing by hand with a rubber spatula. Doing this by hand allows you to keep the raisins from getting mashed
  6. Line a loaf pan with Crystal margarine and parchment. Fill the loaf pan with batter using a rubber spatula to press the batter into the corners. Top the batter with sunflower seeds and oats, being sure to cover the entire surface of the batter
  7. rye honey raisin walnut loaf how to (4 of 4)
    rye honey raisin walnut loaf how to (5 of 4)

  8. Bake for 35 to 45 minutes or until the loaf springs back when pressed lightly in the centre and a wooden toothpick inserted in the centre comes out clean.
  9. Remove the loaf from the pan while still warm and generously drizzle with the honey, allowing the honey to spread across the surface run down the sides of the loaf.
  10. Once cool this loaf will keep for up to 3 days when wrapped with plastic wrap or stored in an air tight container.

rye honey raisin walnut loaf hero (4 of 3)

Chef Tips

  • If you wanted to try a few different flavour combinations, replace the raisins with different dried fruits such as apricots, figs, cranberries or cherries. Better yet try a mix of a few different ones.

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