A simple Nordic nut and seed bread made with no flour, no yeast, no kneading, and no proofing. It’s gluten free, grain free, paleo, and keto.
Who doesn’t love a good slice of bread?
Today I’m sharing a different sort of bread for folks who prefer not to eat flour or grains. Or folks who just love a dense Scandinavian-style loaf.
It’s a hearty, nutritious bread that is so dang good. It’s made from just nuts, seeds, eggs, and oil. It’s super versatile. As long as you keep the same quantities of flax meal, eggs, and oil, you can customize it with any nuts and seeds that you love.
This type of nut and seeds bread is also called Stone Age Bread or Paleo Bread. The recipe was made popular by Thomas Rode, chef at Kong Hans in Copenhagen. It reminds me of the dense whole grain rye bread I grew up eating in Finland.
I love the simplicity of the recipe. I love that it’s gluten free, grain free, and keto-friendly (some nuts are lower carb than others.) This bread is meant to be sliced super thin as it’s very filling compared to regular white bread. Perfect for open-faced sandwiches.
- egg salad
- smoked salmon
- lettuce, cucumbers, grated carrots, and sprouts
- salmon salad (my 5 minute recipe)
- goat cheese and sprouts (or sliced fruit)
- sliced turkey and sprouts
- nut butter + honey
- a big hunk of butter (or ghee)
While my recipe is very basic, feel free to add whatever flavors, herbs, and spices you like. Here’s some ideas:
- 1/2 cup raisins or handful of chopped dates
- 1 tablespoon honey, maple syrup, or coconut sugar
- cinnamon + cardamom
- turmeric + ginger
- fresh herbs like basil, oregano, rosemary, dill, or thyme
How to make Nordic Nut and Seed Bread:
This is the best part. It’s so easy. Mix all of the nuts, seeds, eggs, and oil together. Pour into loaf pan and bake for an hour. Done.
Just 10 minutes of prep and an hour in the oven. And you end up with about 25 slices if you slice it as thin as I do.
I don’t eat bread every day, so I like to freeze the individual slices and take one out as I need it. I use my toaster oven to defrost it. You can pop it in the oven as well. So tasty!
- Keep the quantities for the flax meal, eggs, and oil in order to help bind the bread perfectly. You can sub out any of the other nuts and seeds as you like.
- Some nut bread recipes call for whole flax seeds. I personally think the texture is better using ground flax seeds or flax meal. But feel free to experiment.
- Some recipes call for whole nuts. I find that chopping them up a bit makes for easier eating. But again, you do you, babe.
- Line the pan with parchment paper and/or grease liberally so loaf is easy to take out.
- Allow to cool before slicing.
The Finnish girl in my LOVES this robust bread. It’s healthy. It’s nutty. And it’s simply delicious.
And you don’t have to be a master baker to create a loaf of it. Enjoy!
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- 2 cups nuts, roughly chopped (I used macadamias, pecans, and slivered almonds)
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/3 cup chia seeds
- 3/4 cup ground flax seeds/flax meal (like this) ** see note
- 1 and 1/2 tsp salt (I use THIS brand)
- 5 eggs, whisked
- 1/3 cup butter, ghee, or coconut oil, melted
- Preheat oven to 325’F. Line loaf pan with parchment paper, allowing a few inches to hang off the sides. Liberally grease any exposed sides.
- In a large bowl, combine all of the ingredients until well incorporated. Allow mix to sit for about 2-3 minutes to allow flax and chia to absorb some of the liquid.
- Transfer mixture to prepared loaf pan. Bake for one hour in middle rack of oven.
- Remove from oven, lift bread from pan with edges of parchment paper, and allow to cool.
- Slice into very thin slices and enjoy. Freeze individual slices and reheat in toaster oven or oven.
Use any combination of nuts that you like. If keto, remember that some nuts are lower carb than others.
This bread is best sliced thin as it’s very nutrient-dense and filling. One loaf = about 25 slices.
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