Keto Nordic Stone Age Bread Food
STONE AGE BREAD (PALEO BREAD)
Super easy-to-make Nordic stone age bread. This bread is very filling, contains many great nutrients and is a fantastic alternative to regular white toast bread.
Provided by NordicFoodLiving.com
Categories Bread
Time 1h10m
Number Of Ingredients 9
Steps:
- In a large bowl; Mix all the ingredients. Use the nuts, grains and seeds as they are, you do not need to chop them.
- Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan. Pour the dough into the pan.
- Bake the bread at 160 C (320 F) for about one hour.
KETO NORDIC STONE AGE BREAD
Folks, this nordic bread is bound to be your next obsession. Also known as stone age bread, it is made with nuts and seeds for an irresistible crunch. So easy to make too, you'll want to chow it down for breakfast, second breakfast and elevenses!
Provided by Georgiana Elias
Time 55m
Yield 1 loaf (about 14 slices) | 2 slices per serving
Number Of Ingredients 10
Steps:
- Preheat oven to 325F.
- In a large bowl, combine the nuts, seeds, almond flour and flaxseed meal.
- Note: Any combination of nuts and seeds can work in the recipe, but keeo in mind that the net carbs can vary widely from one type to another.
- Mix in the eggs, melted butter and salt.
- Transfer the dough to a loaf pan and bake for 30-35 min.
- Remove the bread from the oven. Allow to cool at least 15 min before removing it from the loaf pan and slicing it.
- Store the slices in the fridge or freeze them.
- This sliced nordic bread can be munched on as-is or topped with your favourite cheese or a sugar-free jam (see our Keto Blackberry Chia Jam recipe).
Nutrition Facts :
NORDIC "STONE AGE" BREAD
Packed with protein, fiber, and healthy fats, this wholesome grain-free bread is as tasty as it is stunning to behold. According to Danish chef and blogger Kirstin Uhrenholdt, this bread was created by the staff at Kong Hans restaurant in Copenhagen after they embraced the Paleo diet. Since then, it's become a hit in Denmark with Paleo and non-Paleo eaters alike - and for good reason. It's incredibly simple to make, very filling, and delicious, especially when toasted and topped with cheese or jam. The recipe is also easily customizable, so feel free to experiment with your own favorite combo of seeds and nuts.
Provided by Bonnie G 2
Categories Nuts
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all ingredients.
- Mix thoroughly with a spatula or spoon.
- Line a loaf pan with parchment paper.
- Pour your mixture into the pan, and level out the top with your spatula or spoon.
- Bake at 350 degrees Fahrenheit for 1 hour. Note that this is a very dense bread that won't leaven. When finished baking, the loaf should sound hollow when tapped.
- Thinly slice and enjoy any time of the day. It's especially delicious toasted and topped with cheese, pâté, jam, or luncheon meats. On second thought, it goes well with practically any type of spread or topping.
- HINT:.
- This bread will keep in the refrigerator for around a week, and it also freezes very well. For that reason, it's always a good idea to make two at once -- one for now and one for the freezer. Once you get a taste, you'll be glad to have another one on hand when you run out.
NORDIC 'STONE AGE' NUT AND SEED BREAD
Make and share this Nordic 'stone Age' Nut and Seed Bread recipe from Food.com.
Provided by Diane
Categories Nuts
Time 1h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Combine all nuts and seeds in large bowl.
- add salt, olive oil and eggs.
- stir well to combine.
- spoon into parchment lined load pan; pressing down and flattening the top.
- bake at 325 for one hour.
Nutrition Facts : Calories 5828.6, Fat 523.6, SaturatedFat 63.6, Cholesterol 930, Sodium 4400.4, Carbohydrate 170.3, Fiber 108.1, Sugar 20.6, Protein 194.8
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