Delicious, nutritious and filling, this ‘bread’ is so delectable you’ll want to bake it weekly. I’ve honestly made four 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.
I say ‘bread’ it certainly looks like it however it contains absolutely no flour, nope, none at all. This is a combination of nuts, seeds and eggs are the binder. Completely gluten free so 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)
- 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
- 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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