A simple Nordic nut and seed bread made with no flour, no yeast, no kneading, and no proofing. It’s gluten free, grain free, paleo, and keto.
Who doesn’t love a good slice of bread?
Y’all know I’ve been baking a ton this past year. Check out my recipes for Everyday Gluten Free Bread and Simple Gluten Free Sourdough if you missed it.
Today I’m sharing a different sort of bread for folks who prefer not to eat flour or grains. Or folks who just love a dense Scandinavian-style loaf.
It’s a hearty, nutritious bread that is so dang good. It’s made from just nuts, seeds, eggs, and oil. It’s super versatile. As long as you keep the same quantities of flax meal, eggs, and oil, you can customize it with any nuts and seeds that you love.
This type of nut and seeds bread is also called Stone Age Bread or Paleo Bread. The recipe was made popular by Thomas Rode, chef at Kong Hans in Copenhagen. It reminds me of the dense whole grain rye bread I grew up eating in Finland.
I love the simplicity of the recipe. I love that it’s gluten free, grain free, and keto-friendly (some nuts are lower carb than others.) This bread is meant to be sliced super thin as it’s very filling compared to regular white bread. Perfect for open-faced sandwiches.
Toppings suggestions:
- egg salad
- smoked salmon
- lettuce, cucumbers, grated carrots, and sprouts
- salmon salad (my 5 minute recipe)
- goat cheese and sprouts (or sliced fruit)
- sliced turkey and sprouts
- nut butter + honey
- a big hunk of butter (or ghee)
Flavor variations:
While my recipe is very basic, feel free to add whatever flavors, herbs, and spices you like. Here’s some ideas:
- 1/2 cup raisins or handful of chopped dates
- 1 tablespoon honey, maple syrup, or coconut sugar
- cinnamon + cardamom
- turmeric + ginger
- fresh herbs like basil, oregano, rosemary, dill, or thyme
- olives
How to make Nordic Nut and Seed Bread:
This is the best part. It’s so easy. Mix all of the nuts, seeds, eggs, and oil together. Pour into loaf pan and bake for an hour. Done.
Just 10 minutes of prep and an hour in the oven. And you end up with about 25 slices if you slice it as thin as I do.
I don’t eat bread every day, so I like to freeze the individual slices and take one out as I need it. I use my toaster oven to defrost it. You can pop it in the oven as well. So tasty!
Pro Tips:
- Keep the quantities for the flax meal, eggs, and oil in order to help bind the bread perfectly. You can sub out any of the other nuts and seeds as you like.
- Some nut bread recipes call for whole flax seeds. I personally think the texture is better using ground flax seeds or flax meal. But feel free to experiment.
- Some recipes call for whole nuts. I find that chopping them up a bit makes for easier eating. But again, you do you, babe.
- Line the pan with parchment paper and/or grease liberally so loaf is easy to take out.
- Allow to cool before slicing.
The Finnish girl in my LOVES this robust bread. It’s healthy. It’s nutty. And it’s simply delicious.
And you don’t have to be a master baker to create a loaf of it. Enjoy!
xo,
Katja
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Nordic Nut and Seed Bread (flourless, gluten free, + grain free)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: one loaf 1x
- Category: bread
Ingredients
- 2 cups nuts, roughly chopped (I used macadamias, pecans, and slivered almonds)
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/3 cup chia seeds
- 3/4 cup ground flax seeds/flax meal (like this) ** see note
- 1 and 1/2 tsp salt (I use THIS brand)
- 5 eggs, whisked
- 1/3 cup butter, ghee, or coconut oil, melted
Instructions
- Preheat oven to 325’F. Line loaf pan with parchment paper, allowing a few inches to hang off the sides. Liberally grease any exposed sides.
- In a large bowl, combine all of the ingredients until well incorporated. Allow mix to sit for about 2-3 minutes to allow flax and chia to absorb some of the liquid.
- Transfer mixture to prepared loaf pan. Bake for one hour in middle rack of oven.
- Remove from oven, lift bread from pan with edges of parchment paper, and allow to cool.
- Slice into very thin slices and enjoy. Freeze individual slices and reheat in toaster oven or oven.
Notes
Use any combination of nuts that you like. If keto, remember that some nuts are lower carb than others.
You can buy flax meal already ground up, but I prefer to grind my own flax seeds in a coffee grinder as flax meal can go rancid after a while.
This bread is best sliced thin as it’s very nutrient-dense and filling. One loaf = about 25 slices.
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Is it possible to make this with something other than flax seeds? Psylium husk? Chick pea flour. Almond meal
The ground flax seeds are part of what binds the bread together, and I haven’t tried anything else. I’m guessing since it’s a versatile loaf you could use soemthing like almond flour but I’m not 100% sure. Please repot back if you try something else. 🙂
How quick does the flour less Nordic nut loaf need to be eaten?
It stays good for a day or so out on the counter. A few more days in the fridge. We slice it thin and freeze the individual slices (I get 25!). Hope that helps. 🙂
I did not have sesame seeds so subbed hemp hearts – I would not do this again as it is a strong flavor but tolerable with the right toppings. I am excited to try other add-ins once this first loaf is gone. It’s surprisingly easy to make and oh-so filling and comforting!
★★★★★
Yes, hemp hearts can be quite strong and a bit bitter. I love the flavor of sesame seeds. Glad you enjoyed it. 🙂
How do I substitute eggs?
I haven’t tried this without eggs. Please let me know if you do try it. 🙂
How do you get your slices so thin? Do you use a meat slicer? Looking forward to trying this.
★★★★★
I use a very sharp bread knife. 🙂
Do you know the calorie per slice roughly??
★★★★★
Hello. I don’t calculate macros, but you can use this free app if you want to know ——> https://www.myfitnesspal.com/n Hope that helps. 🙂
Just wanted to thank you for this recipe! I made this today and it is fantastic! Recipe was easy to follow and the bread came out beautifully!
★★★★★
Hi, Pamela- Thank you for taking the time to leave a comment. I’m so glad you like the bread. 🙂
I’m interested in trying this recipe but would prefer it to be oil-free. Could I substitute water or aqua faba (chickpea liquid) for the oil? Thank you, Michelle
I haven’t tried that so I cannot say how it will turn out. Please report back if you try it.