This Paleo Nut Bread is gluten and yeast free! Not even a speck of flour! High in protein, fiber and omega. All thrown together in 10 minutes in one bowl.
When the staff at the Kong Hans restaurant in Copenhagen decided to go on a Paleo diet they came up with a recipe for bread so delicious it has become a superstar and now the natural food stores in Denmark are having a hard time keeping the ingredients in stock.
I suggest you bake at least 2 loaves at a time, it takes no longer time, they freeze beautifully and it will make your heart happy knowing you have an extra. You can easily adjust the recipe with your favorite nuts and seeds just keep the ratio at 2 cups nuts and 4 cups seeds. I add some chopped dried fruit and a little cardamom, because that is just is so tasty.
Nordic Nut Bread
You Need: 1 cup raw sunflower seeds 1 cup raw sesame seeds or hemp seeds 1 cup raw hazelnuts or walnuts 1 cup raw almonds 1 cup raw pumpkin seeds 1 cup flax seeds 1/3 cup olive or nut oil 5 eggs (or 10 egg whites to keep it cholesterol free) 1 1/2 teaspoon salt To make one loaf: Preheat your oven to 325 degrees. Lightly beat the eggs, oil and salt in a big bowl, add the remaining ingredients, and stir well. Press the batter into an oiled or parchment paper lined loaf pan. Bake in the middle of your oven for 1 hour or until it is firm and sounds hollow when thumped on the bottom. Wait until the bread is completely cool to slice. Fancify it: With 1/2 cup dried cherries 1/4 cup goji berries ½ cup dried blueberries A pinch of cardamom or cinnamon A little grated orange zest A slather of home made jam and a slice of good cheddaPeeling and chopping pumpkins. Cleaning our juicer (it’s not that difficult, but it’s the most boring thing on earth). Sharpening our knives. Keeping our pantry from turning into chaos (this is impossible because we never close the bags tightly enough and therefore the content of all our 947 bags of nuts, seeds and flours spill out all across the pantry drawer). Poaching eggs. Remembering to shut off the stove after using (David!). Finding good avocados in our supermarket. Buying batteries for our kitchen scale.
It is always challenging to write a good easy-to-follow-easy-to-cook recipe. But writing a fool proof bread recipe is close to impossible. At least for us. A successfully baked bread depends on so many different factors. The temperature of the ingredients. How finely ground the flour is. If it is baked on a warm day. What kind of yeast is used. How you measure the ingredients. How long and with which force the dough is kneaded. How long it yields for. And so on. It’s complicated.
This recipe however, is not complicated at all. It is actually as close to fool proof as we could ever come. Probably because it doesn’t include any flour, grains, dairy or eggs. Divide the bread in half and you see an array of nuts and seeds (and a few raisins). That is what it is made of. Nothing else. And can you believe how incredibly good it tastes. Nutty (of course), wholesome, with a touch of salt and with a slight sweetness from the raisins.
Nut And Seed Bread (vegan, Paleo, Keto)
We have been baking this quite regularly over the last year. And we are not alone. Recipes similar to this have appeared in media and baking blogs all across world. But it has been particularly popular in Denmark. It’s called Paleo Bread and it seems like half of Denmark have been smitten by the carnivorous, high-protein Paleo diet.
As far as we can tell, the man behind the hyped bread is the Danish chef Thomas Rode. He serves it on his Michelin star restaurant Kong Hans in Copenhagen. His version of the bread includes eggs. Our version is egg-free, and also altered in a few other ways. Here we have topped the bread with some homemade quick pickled fennel. It’s a wonderful condiment on a bread, as a side dish, or eaten straight from the jar.
Here are some links to a few other bloggers that have discovered the wonderful world of flour-free nut breads. Nut & Seed Bread from A Tasty Love Story. The gorgeous Life changing Loaf from My New Roots. And these Savory Pecan Biscuits from Roost.
My Daily Bread
You can use any seeds or nuts for this recipe. Or make it completely nut free by only using seeds. The psyllium husks powder is essential for this recipe! If you can’t find it in health food stores, order it online, it’s not expensive at all. If you only can find whole psyllium seeds, it could be worth trying to make it into a fine powder. The bread is also really delicious with added shredded vegetables, like carrots, zucchini, beets, apples etc.
3. Meanwhile meassure out all nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop.
7. Pour into a greased loaf pan (12 x 4, 5 inches / 30 x 10 cm) and bake for 60-70 minutes. Or spoon the batter into a greased 12 hole muffin pan and bake for 45-50 minutes.
Grain Free Sandwich Bread
You can use any seeds or nuts for this recipe. Or make it completely nut free by only using seeds. The psyllium husks powder is essential for this recipe! If you can’t find it in health food stores, order it online, it’s not expensive at all. If you only can find whole psyllium seeds, it could be worth trying to make it into a fine powder. The bread is also really delicious with added shredded vegetables, like carrots, zucchini, beets, apples etc.
3. Meanwhile meassure out all nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop.
7. Pour into a greased loaf pan (12 x 4, 5 inches / 30 x 10 cm) and bake for 60-70 minutes. Or spoon the batter into a greased 12 hole muffin pan and bake for 45-50 minutes.
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