Nordic Stone Age Healthy Nut and Seed Bread

Recipe from Maya Marin via eHow

Husband-Tested in Alice’s Kitchen

Yield:  One 9 inch by 5 inch by 2½ inch loaf

This bread is incredibly simple to make, will look stunning on a charcuterie board, is very filling, and delicious, especially when toasted and topped with cheese or jam.  Feel free to experiment with different nuts and seeds.  This bread is gluten free too. This wholesome grain-free bread is packed with protein, fiber, and healthy fats.   And, it freezes well, so why not make two loaves, one for now and one for later?

1 cup raw almonds

1 cup raw walnuts

1 cup whole flax seeds

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

1 cup sesame seeds

1/3 cup olive oil

5 large eggs, beaten

1 ½ teaspoons sea salt

Preheat the oven to 325F.

Line the loaf pan with parchment paper so that there is an overhang on all four sides.  This will help easy the nut and seed bread out of the pan later. 

Mix together in a large bowl all the nuts and seeds.  Add the beaten eggs and the salt.  Mix well.  Pour the mixture into the loaf pan.  Smooth the top so that it’s flat and even.  (The bread will not rise as it bakes.) Put the loaf into the oven and bake for 1 hour.  Note that this is a very dense bread that won’t leaven (rise.)  When finished baking, the loaf should sound hollow when tapped.  Allow the bread to cool.  Slice thinly and enjoy toasted and topped with cheese, jam, or luncheon meats. 

Tip:  You can easily customize the recipe with your preferred nuts and seeds. Simply make sure that you follow a nuts-to-seeds ratio of 2 cups of nuts to 4 - 5 cups of seeds. Suggested nuts for addition/substitution: pecans, pine nuts, and/or hazelnuts. Suggested seeds for addition/substitution: poppy.