Nordic Seed And Nut Loaf Food
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
NORDIC SEED AND NUT LOAF
This feels so healthy and is gluten-free. A delicious combination of a close firm texture and nutty flavour, this is great spread with butter and served with gravadlax or smoked salmon, charcuterie, cheese and pickles, or as a base for canapés.
Provided by Mary Berry
Categories Cakes and baking
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.
- Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
- Pour the mixture into the loaf tin and bake for 45-50 minutes, until golden brown and firm in the centre.
- Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.
- Slice into thin slices to serve.
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