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By Katja Heino 16 Comments
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Flourless Nordic Nut and Seed Bread (gluten free, grain free, + keto)

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nut and seed bread wrapped in grey dish towel

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.

sliced bread on cutting board

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)
gluten free bread on wooden plate
goat cheese and sprouts open-faced sandwich

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!

bowl of nuts and seeds
pile of nuts and seeds

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.
bread mix in loaf pan
nut and seed bread in a loaf pan
sliced bread in loaf pan

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

close up of sliced bread

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nordic nut and seed bread sliced on a wooden cutting board
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Nordic Nut and Seed Bread (flourless, gluten free, + grain free)

★★★★★ 5 from 4 reviews
  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: one loaf 1x
  • Category: bread
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Ingredients

Scale
  • 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

  1. 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. 
  2. 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. 
  3. Transfer mixture to prepared loaf pan.  Bake for one hour in middle rack of oven.
  4. Remove from oven, lift bread from pan with edges of parchment paper, and allow to cool. 
  5. 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. 

Did you make this recipe?

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Filed Under: Breads and Crackers Tagged With: bread, gluten free bread, keto, keto bread, nut and seed bread, paleo bread

Reader Interactions

Comments

  1. Joy says

    January 21, 2021 at 5:58 am

    Is it possible to make this with something other than flax seeds? Psylium husk? Chick pea flour. Almond meal

    Reply
    • Katja Heino says

      January 26, 2021 at 2:25 pm

      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. 🙂

      Reply
  2. Tiri says

    January 22, 2021 at 6:32 am

    How quick does the flour less Nordic nut loaf need to be eaten?

    Reply
    • Katja Heino says

      January 26, 2021 at 2:22 pm

      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. 🙂

      Reply
  3. Maria says

    January 27, 2021 at 9:21 pm

    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!

    ★★★★★

    Reply
    • Katja Heino says

      February 2, 2021 at 4:02 pm

      Yes, hemp hearts can be quite strong and a bit bitter. I love the flavor of sesame seeds. Glad you enjoyed it. 🙂

      Reply
  4. Anita Calla says

    February 28, 2021 at 4:59 pm

    How do I substitute eggs?

    Reply
    • Katja Heino says

      March 1, 2021 at 2:00 pm

      I haven’t tried this without eggs. Please let me know if you do try it. 🙂

      Reply
  5. Loren says

    May 6, 2021 at 3:23 pm

    How do you get your slices so thin? Do you use a meat slicer? Looking forward to trying this.

    ★★★★★

    Reply
    • Katja Heino says

      May 10, 2021 at 12:36 pm

      I use a very sharp bread knife. 🙂

      Reply
  6. Michelle says

    October 8, 2021 at 8:44 pm

    Do you know the calorie per slice roughly??

    ★★★★★

    Reply
    • Katja Heino says

      October 20, 2021 at 5:54 am

      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. 🙂

      Reply
  7. Pamela says

    January 9, 2022 at 4:45 pm

    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!

    ★★★★★

    Reply
    • Katja Heino says

      January 10, 2022 at 10:11 am

      Hi, Pamela- Thank you for taking the time to leave a comment. I’m so glad you like the bread. 🙂

      Reply
  8. Michelle says

    February 22, 2022 at 2:26 pm

    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

    Reply
    • Katja Heino says

      March 3, 2022 at 11:02 am

      I haven’t tried that so I cannot say how it will turn out. Please report back if you try it.

      Reply

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🥦🥕🥒🐟 always finding myself back to the 🥦🥕🥒🐟 always finding myself back to the basics • back home to work for a few days before we head back out on an adventure • grounding out with nourishing, high vibe food 

🥦🥕🥒🐟 on my plate:

• wild salmon
• steamed broccoli + cauliflower
• shredded carrot beet cucumber salad 
• tons of olive oil
🥬🥕🍠 simple • easy • delicious • foo 🥬🥕🍠 simple • easy • delicious • food 

🥬🥕🍠 eating to support your wellness doesn’t have to be complicated • the closer you stay to nature, the better • focus on deep rich colorful foods + clean proteins + health fats • reduce the amount of things you eat that come in packaging 

🥬🥕🍠 on my plate 

• basil turkey burger with lettuce + sprouts 
• steamed green beans 
• sweet potato wedges 
• tons of olive oil
👉 78% of american adults are over-weight, 60% h 👉 78% of american adults are over-weight, 60% have a chronic health condition, 12% of the population has diabetes, 1 in 4 deaths is from heart disease, autoimmune conditions  are on the rise • whatever we are doing as a nation is NOT working 

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👉 on my plate:

• wild salmon
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• steamed broccoli 
• shredded carrot, beet, sprout salad 
• tons of olive oil 🫒
💗 the perfect day • on the water • doing wh 💗 the perfect day • on the water • doing what i love • with the people i love • and puppy’s first kayak adventure 💗

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