This Nordic Nut & Seed Bread is the bomb! Gluten free, paleo, keto, packed with filling nuts and seeds, it’s portable, sturdy enough to carry a huge serving of smashed avocado and doesn’t have that cakey texture like many other paleo bread alternatives. This quick and easy bread will become one of your regular go-to recipes!
There are heaps of versions of this Nordic / Viking / Stone Age bread (Stenalder Brød) floating around the internet; my version has a large variety of nuts and seeds but if you don’t have one in particular or the walnuts are on special you can chop and change the quantities to your liking. As long as you keep the same amount of linseeds (flax seed), eggs and oil, the recipe will bind together. I made this bread to take with us on a recent camping trip to beautiful Coral Bay in Western Australia. I’ll be sharing some healthy eating camping tips in future so stay tuned! The bread kept well in the car for the week and it was super convenient being able to grab a slice of this out to eat with some ham or almond butter while bush-walking or after a long swim at the beach.
Guys, this was also my first time making a recipe video and I learnt so much! I had to work out an improvised camera rig, shoot over two days as the light in my room kept changing and next time I will definitely be using a more sturdy table! This bread is so lovely and crisp that it shook the table around when I was slicing it haha. Let me know what you think – should the video be shorter, more or less steps, different types of instructions? I’m excited to hear what you think and what you love in a recipe video. Now… onto the actual baking 🙂
Start by weighing your raw almonds, hazelnuts and walnuts and roughly chopping them. Place the chopped nuts into a large mixing bowl and mix in the seeds, salt and coconut sugar.
Note that the coconut sugar is optional! Normal wheat bread often has a slightly sweet taste due to the added sugars that the yeast feeds on and a tiny bit of coconut sugar adds that same hint of flavour to this bread. It will be just as delicious without the sugar if you decide to leave it out. If you are using any herbs, spices, dried fruit or other flavourings for a sweet or savoury option, mix these in with the nuts and seeds. See the recipe notes below for suggestions.
Melt the coconut oil in a small microwave safe bowl. Add the melted coconut and eggs to the bowl of nuts and seeds and mix thoroughly. Watch as the linseed and chia does their magic, soaking up the oil and egg and creating a smooth mixture that binds together!
Line a loaf pan / bread tin (20cm x 11cm x 7cm) with baking paper and lightly grease the ends with a tiny bit of coconut oil. Pour the mixture into the pan and use a spatula to push the mix into the corners and smooth the top.
Bake at 180 degrees celsius (356 degrees fahrenheit) for 60 minutes, making sure to place the bread on the bottom tray of your oven. DO NOT pre-heat your oven! We want the mixture to start to bake slowly as the heat rises so that it cooks through.
Let the bread cool completely before removing it from the pan. Slice thinly (about ~3mm thick) and top with avocado, smoked salmon, nut butters or chia jam. Pack it for lunch or a snack and use as you would any other slice of bread!
Store in an air-tight container for up to a week. Freeze any extra slices and thaw by toasting them on a tray in the oven.
Nordic Nut and Seed Bread
- Weigh out and roughly chop the raw almonds, walnuts and hazelnuts. Place them into a large mixing bowl.
- Mix together all of the chopped nuts, seeds, salt and coconut sugar in the bowl.
- If you are using any herbs, spices, dried fruit or other flavourings for a sweet or savoury option, mix these in with the nuts and seeds.
- Add in the coconut oil (melt in the microwave) and eggs and mix thoroughly.
- Line a loaf pan / bread tin (20cm x 11cm x 7cm) with baking paper and lightly grease the ends with a tiny bit of extra oil.
- Bake at 180 degrees celsius (356 degrees fahrenheit) for 60 minutes (don’t pre-heat the oven!), making sure to place the bread on the bottom tray of your oven.
- Let the bread cool completely before removing it from the pan.
- Slice thinly (about ~3mm thick) and top with avocado, smoked salmon, nut butters or chia jam.
- Store in an air-tight container for up to a week. Freeze any extra slices and thaw by toasting them on a tray in the oven.
- Cinnamon Sugar: 1 teaspoon of cinnamon, 1 tablespoon coconut sugar
- Vanilla: ½ teaspoon vanilla powder, 1 tablespoon coconut sugar
- Cinnamon Spice: 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger
- Fruity: ¼ cup dried fruit e.g. sultanas, currents, raisins, blueberries, finely chopped fig
- Choc Orange: 50g raw cacao nibs, ½ teaspoon vanilla powder, zest of 1 orange
- Sun-dried Tomato & Rosemary: 50g finely diced sun-dried tomatoes, 1 teaspoon dried rosemary
- Fennel: 1 teaspoon whole fennel seeds
- Turmeric and Coriander: 1 teaspoon turmeric powder, ½ teaspoon ground coriander
- Garlic and Thyme: 1 teaspoon garlic powder, 1 teaspoon dried thyme
- Lemon, Pepper and Garlic: Zest of 1 whole lemon, 2 garlic cloves crushed, ½ teaspoon black pepper
- Italian Olive: 50g finely chopped Kalamata olives, 1 teaspoon Italian seasoning