Here you have my favorite bread at the moment! This gluten and yeast free bread, full of nuts and seeds, is also called Stone Age bread or Paleo bread. I just call it a Danish nut bread because that is exactly what it is, and Danish because this kind of bread you can find everywhere in Denmark. The reason why I love this bread at the moment is because it taste so Scandinavian to me. I guess it’s because the taste combination is different to what I eat here in the USA.
The nuts and seeds I have included in my bread can be replaced with other nuts or seeds like hazelnuts, pecans, cashews or what ever non salted nuts/seeds you have at home. You can’t compare this bread with a slice of white toast bread. This is a slice of bread full of nutritions and filling you much faster than a white bread. I hope you enjoy it!
Ingredients (1 loaf):
- 3.5 oz pumpkin seeds
- 3.5 oz sunflower seeds
- 3.5 oz whole almonds
- 3.5 oz walnuts (baking pieces)
- 3.5 oz whole roasted (or raw) flaxseeds
- 3.5 oz tricolor quinoa
- 4-5 eggs (deepening on how big they are)
- 1 tbsp sesame oil
- 4 tbsp avocado oil or organic canola oil
- 1/3 cup water
- 1 tsp salt
All the nuts I have used can be used whole except for the walnuts that I use smaller pieces of.
Pre heat the oven to 320ºF.
Add pumpkin seeds, sunflower seeds, almonds, walnuts, flaxseeds and quinoa into a bowl. Then add oils, water and salt into the same bowl and mix it all together.
Take a loaf baking pan (∼9×5”) and cover it with parchment paper. Pour the batter into the pan.
Bake the bread in the oven for approximately 60 minutes.
Slice up the bread and serve it with your favorite topping.
My tea towel is from Norwegian “Fram Oslo”.