Stone Age Bread Food

NORDIC 'STONE AGE' NUT AND SEED BREAD

Nordic 'stone Age' Nut and Seed Bread image

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

Ingredients

1 cup raw almonds
1 cup raw pecans or 1 cup walnuts
1 cup flax seed
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
1/3 cup olive oil
1 1/2 teaspoons kosher salt
5 eggs

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 "STONE AGE" BREAD

Nordic

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

Ingredients

1 cup raw almonds
1 cup raw walnuts
1 cup whole flax seed
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
5 eggs
1 1/2 teaspoons sea salt

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.

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