The recipe I share today was very shocking and attractive when I saw it, first of all its name and second its appearance, which is very peculiar. Nordic Stone Age Bread, is it cool or not?
The first thing that you have thought is that it is not a bread as we know it, perhaps it would be more correct to classify it as a nuts bread or nuts and seeds bread since the closest thing to this is its format. It is a “bread” you only need to make nuts, seeds, eggs, oil, salt and some spice in case we want to season it. Mix and bake. Easy peasy.
No flour, yeast or sourdough, kneaded or proofed… the processing will not take more than 10 minutes. The most “complex” work will be to line our mold where we will bake it.
Paleolithic Banana Chocolate Cake (bread!)
The Paleolithic diet (or Paleo, as we mostly find it) rather than a diet is a much healthier way of eating, as Paleolithic men supposedly did. It was popularized by Dr.
We start from the fact that this aspect is quite complicated, at the point of life in which we are, since most of the foods we consume are already chemically treated. Unless we have our own urban or home garden, farm … where we can grow fruits/vegetables without having to use anything chemical.
This diet is based on what the human being ate at that time; Meat, fish, fruits and nuts, seeds, roots, flowers … no processed foods, legumes, cereals, dairy products or refined sugars.
Seelen And Blaubeuren, Germany
This bread variety originated in Thomas Rode Andersen’s restaurant, Kong Hans in Copenhagen, when the team decided to turn to a Paleo diet. They came up with this variety of bread that has become the great star and today, many people do in their homes.
Its flavor is aromatic, with many nuances thanks to the great variety of different nuts, and its texture is dense. A single slice will be more than enough, I assure you. As you can imagine is a variety of bread that will provide us with a lot of energy, nutrients, fibre and a high satiating power.
In my case I decided to add a few dates to give a little sweetness, but of course you can omit them if you want. It is perfect to accompany some fresh cheese or cream cheese with jam (ginger jam is superb!), fresh fruit, sprouts … in salty version looks great too. Gorgonzola, parmesan with cherry tomatoes, ham, anchovies … here you should follow your personal tastes.
Paleo Pistachio Cake
This bread can be kept in a zip-type bag or airtight container for up 5-6 days. If you prefer, you can cut it into slices and freeze them cover in plastic film. That way you only have to take out the one you need and heat it in the toaster (it’s absolutely delicious!)
This Nordic Stone Age Bread has really made me to fall in love. The first bite was not what I expected, but it has something really interesting that makes you go to the kitchen to prepare a toast with it. It is certainly a different way to enjoy a healthier and different snack.
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Continue with the retro recipe saga and this time we give way to this wonderful elaboration, Flandango, pineapple flan pie. I know the name does not do it justice.......I love getting down to Paleolithic level ingredients. The more whole foods, and the fewer the ingredients: the better. So when I heard about a very basic, flour-free: egg, nut and seed based bread: I wanted to try it!
It just looks delicious, and it didn’t disappoint! I wondered what the texture would be like. It is called “bread” for a reason. It is dense, moist and the nuts are pleasantly softened. I was mildy surprised that once baked: the nuts and seeds become tender, yet still have some crunchiness. It becomes this delicious amalgamation, with a taste unlike anything else I’ve tried.
Stone Age Bread
With simple, substitution friendly ingredients this makes a delectable treat. I’ve found that it is equally good toasted with homemade jam, as it is slathered in cream cheese and topped with olive tapenade. It can be taken towards a sweet treat, or a savory, powerful, protein rich, meal substitute. I just had a couple of slices for my dinner. I am addicted!
Slice it, wrap each piece with a length of plastic wrap between the slices and pop the cut loaf into a Ziploc bag and place it all in the freezer. This loaf won’t last long! I am eating this toasted, daily. What a treat!
One thing of note: do not bake this without parchment paper lining the pan. It sticks solidly, even to non-stick coatings. Other than that: use whatever nut and seeds you like. Unsalted, raw seeds and unsalted nuts, are best. If you like a darker color: use lots of dark seeds. This will also darken significantly if you toast the slices. I toasted two pieces in a slotted toaster and when they were done: I placed a plate on top of the toaster and flipped the toaster upside down and the slices slid out onto the plate. Otherwise, the slices are too short to reach in a slotted toaster.
Bake Paleo Bread
This does not rise or shrink at all. The bread itself is delicious, as is, or toasted with butter. I added dates, which do not add a whole lot of sweetness, but to me, it’s just right.
If you want to add flavor to this (I added lemon and orange zest, as well as Chinese 5 spice) know that the nuts are going to absorb a lot of the flavor as the loaf bakes. If you are looking for a lot of additional flavor, you’ll need to add quite a bit to be successful.
This has a very neutral flavor profile, so it substitutes well for flour based breads or crackers, although it is much more dense. Watch your hands as you are slicing this. I got myself with the bread knife, when the knife slipped across some of the nuts that were on top. It isn’t going to fall apart as you are slicing it. It’s a really solid loaf in the end.
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Unsalted mixed nuts are an easy way to go, our grocer also has bulk buying options. I usually figure out which is the cheapest way to go, and that’s what I get. Sometimes it’s the bulk nuts that are cheapest, other times it’s the bagged nuts in the bake aisle or small bags of seeds in the spice aisle.
Line a bread pan with parchment paper. Spray the pan with oil. I would line in two strips in a cross pattern, the oil will hold it in place. Ie: One strip across the middle of the pan; and another top to bottom, so that all sides have parchment. (You can get fancy with scissors or wrap the outside bottom of a pan, set a second one on top of it flip it over and then remove the top pan. Whichever way suits you.) Use a spray oil on top of the paper, as well. Set aside.
Approximately 3.5 Cups, total, of unsalted nuts and raw seeds. Split it at about half nuts and half seeds. (They do not need to be cut up.) examples:
Our Daily Bread: Pictures Of Baking Around The World
, such as: cashew, walnut, Brazil nuts, pecans, almonds, pine nuts, pistachios and hazelnuts. (I don’t generally suggest peanuts. They have an overpowering flavor and are used as fillers in mixed nut bags, but if you love them, go ahead and use them.)
, such as: pumpkin, sunflower, poppy, sesame (white and black) , flaxseed, millet, chia, hemp etc. You can get some of these for next to nothing while others are very expensive, just remember that you don’t
2 tsp Chinese 5 spice (you may substitute any spice or spice mix that you want, but remember that the nuts will absorb a lot of it.)
Bread, Muffin & Roll Recipes
8-12 dates, chopped finely (use more if you want to aim for a sweeter end product, less if you are more interested in both sweet and savory uses. You may also substitute your favorite dried fruit, but dates are pretty neutral and if you use them, you generally won’t notice that this is a fruitted bread.)
1/3 cup olive oil (you may substitute the oil of your choice. If you are using an oil that is solid at room temperature, like coconut oil or butter, then melt it before mixing it in.)
Once you have mixed these ingredients evenly: pour the mixture into your lined pan, press the ingredients flat and bake on the center rack for 1 hour.
Paleo Zucchini Bread
Slice in 1/4 – 1/2 inch thick slices. Place plastic wrap between slices and place all of it in a Ziploc freezer bag. Keep the bread frozen until
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