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Preheat oven to 350F (180C). Line a 8X4 inch (20X10cm) loaf tin with parchment paper and set aside.
In a large bowl beat the eggs until light and fluffy, add tahini, maple syrup, salt and baking powder and mix.
In a separate bowl all your topping. Transfer ¾ of the topping mixture into the tahini batter. Mix.
Pour into prepared pan, sprinkle the remaining ¼ of the seeds and nuts.
Bake for 30-40 minutes or until a or until toothpick inserted comes out clean.
Allow to cool.