The easy, no knead stone age bread looks stunning sliced, revealing all its nuts and seeds in an extraordinary array of colors and textures. It’s the perfect way to adorn your keto or gluten-free charcuterie board.
¾cups(100g)flax seeds or 1 cup flaxmeal (see Notes)
¾cups(100g)pumpkin seeds(pepitas)
¾cups(100g)sunflower seeds
¾cups(100g)sesame seeds (I used half white and half black)
¾cups(100g)almonds
1cup(118g)walnuts
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Instructions
Preheat oven to 160 °C (320 °F)
In a large bowl, mix the 6 eggs and 1 teaspoon salt well with a big spoon or spatula. Add all the 3/4 cups flax seeds, 3/4 cups pumpkin seeds, 3/4 cups sunflower seeds, 3/4 cups sesame seeds , 3/4 cups almonds and 1 cup walnuts and mix thoroughly until everything is equally coated in egg and there are no dry spots.
Let mixture sit while buttering or lining a large (10-inch) loaf pan with parchment paper
Mix the nut and seed batter again, and pour it into the loaf pan, flattening the top with an spatula
Bake the Nordic bread for one hour. Wait until it cools down before cutting into thin slices - use a sharp knife.
Notes
For recipe variation: Always use a minimum of 100 grams of flaxseeds or flax meal, and at least double the amount of seeds than that of nuts. You can use any variety of nuts and seeds or make it nut-free (use only a combination of seeds). For a sweet bread version, you can add dried fruit and chocolate chips. See post for ideas.