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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.

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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