Nordic Nut and Seed Bread
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Nordic Nut and Seed Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 slices
Calories 197kcal
Author The Consumption



  • 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.


Try out some of these flavour combinations to change the taste of the bread to your liking!
  • 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
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