Nordic Seed Bread

As promised, here is the recipe I use to make this DELICIOUS “bread”.

NORDIC SEED BREAD

I need to preface this by letting you know that I’ve tried a few different recipes and ended up combining them to make my own.  The short summary is that you need 5 1/2 cups of whatever combination of nuts & seeds in this recipe plus the 6 eggs.

Ingredients:
1 C. Almonds (I used some whole and some sliced.)
1 C. Sunflower Seeds
1 C. Pumpkin Seeds
1/2 C. Hazelnuts or chopped Walnuts
1/2 C. Whole Flaxseeds
1/2 C. Sesame Seeds
1/2 C. Poppy Seeds or chopped Pecans
1/2 C. Chia Seeds
6 Whole Large Eggs

 

How To Make It:

Preheat the oven to 350 degrees F. and line a loaf pan with parchment paper.  If you don’t have any, you can lightly coat the inside of a loaf pan with non-stick cooking spray; set aside.  Personally I prefer the parchment paper as it makes clean up a breeze!

Place all of the nuts and seeds together in a large bowl.

Add the eggs and stir to combine.

Pour the mixture out into the prepared loaf pan and place it into the oven to bake for 55-65 minutes.  Remove loaf from the oven and give it a tap – the bread should sound hollow when it is cooked.  Remove the pan from the oven once done and set aside to cool for a few minutes.

Turn the pan upside down onto a plate to remove the bread.

Once it has cooled it is easier to slice.  I leave mine whole and just slice off what I need each day.  The loaf will keep up to one week, stored in an airtight container on the counter or in the fridge.

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This recipe is sooooo good!  You can enjoy it “sweet” with cream cheese and jam, or you can enjoy is “savory” with smoked meats & cheese.  You’ll love it!

 

 

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