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Danish Stenalder Brød (Seed & Nut Loaf)

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfask/Snack
Cuisine: Scandinavian

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.