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raeygan
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Mix the first four dry ingredients (use BAKING SODA not baking powder - video caption is incorrect!) in a large mixing bowl. Set aside.
Set the oven to 150° C / 300° F fan forced (or 170° C / 340° F no fan) and grease a 1kg / 2lb baking tin with a bit of oil. I also recommend lining the tin with a piece of baking paper as this bread tends to stick.
Chop toasted almonds up roughly and if using dates, prunes or apricots rather than cranberries, remove the stones (dates) and chop them into smaller pieces too.
In a small mixing bowl combine all the wet ingredients.
Add cooled-down nuts, seeds and dried fruit to the dry ingredients.
Stir the wet ingredients into the dry ones and mix well to combine. Let the batter rest for about 30-60 minutes so that ground chia or flax seeds (also known as a flax egg) have had a chance to activate (become jelly-like) in the added moisture.
Pour the batter into the prepared baking tin and decorate the top with extra seeds before putting the bread in the oven.
Bake for about 60 minutes, until a skewer comes out clean. Let the bread cool down completely before cutting into it and use a serrated knife to cut it.