Healthy, nutritious and filling, this ‘bread’ is so delicious you’ll want to bake it weekly. I’ve made several loaves this month so far for a variety of friends and functions. A healthy snack eaten on its own or add a little cheese or smashed avocado and you have a scrumptious lunch, that’s gluten-free too.
I say ‘bread’ it certainly looks like it however it contains absolutely no flour, no, none at all. This is a combination of nuts, seeds, fruit and eggs are the binder. Completely gluten-free, perfect for coeliac friends and guests alike. It freezes incredibly well too, in fact I slice it first and pop it into a bag, I can then take it out as and when I fancy a slice.
You won’t believe how easy this is to make too, it’s just a matter of combining ingredients, placing into a greased and lined loaf tin and baking, as easy as that!
Danish Stenalder Brød (Seed & Nut Loaf)
Ingredients
- 75 g hazelnuts
- 75 g almonds
- 100 g sunflower seeds
- 80 g pumpkin seeds
- 50 g sesame seeds
- 50 g linseeds
- 3 Tbls chia seeds
- 4 g sea salt
- 65 g figs chopped
- 40 ml olive oil
- 4 medium eggs
Instructions
- Preheat the oven to 180C degrees. Line a 450g/1lb loaf tin with parchment paper on the bottom and short sides. Grease well. Mix the nuts, seeds and salt in a bowl. Add the chopped figs.
- Beat the eggs with a whisk and then add the olive oil, whisk again.
- Now mix the seed mixture with the egg mixture.
- Pour the nut and seed mix into the lined loaf tin.
- Bake the loaf on the bottom shelf of the oven for approximately 45-50 minutes. Cool I’m the tin. Run a knife along the sides to loosen.
- The best way to eating this bread is by cutting thin slices.
- Substitute figs for dried apricots as an alternative.
- Add 1/2 tsp of caraway or fennel as an alternative.
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Prinsesstårta
Can you share a source for your bread pan? My standard USA loaf pan works but the loaf turns out so shallow, and then when you slice it, the slices are just kind of wide and not very tall. I’d love to find whatever pan you are using!
Hi Lindsey, My tin is unbranded but it is 450g/1lb loaf tin, if you look for this size you should get the right shape.
Is the fruit vital for the bread to hold together? I think that I had a savory version as a gluten free substitute for rogbrod while in Denmark.
No Gail, definitely not vital. I add fruit because I like a hint of fruit if I’m pairing it with cheese. Hope this helps.