NORDIC 'STONE AGE' NUT AND SEED BREAD
Make and share this Nordic 'stone Age' Nut and Seed Bread recipe from Food.com.
Provided by Diane
Categories Nuts
Time 1h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Combine all nuts and seeds in large bowl.
- add salt, olive oil and eggs.
- stir well to combine.
- spoon into parchment lined load pan; pressing down and flattening the top.
- bake at 325 for one hour.
Nutrition Facts : Calories 5828.6, Fat 523.6, SaturatedFat 63.6, Cholesterol 930, Sodium 4400.4, Carbohydrate 170.3, Fiber 108.1, Sugar 20.6, Protein 194.8
DANISH FRUIT, SEED & NUT BREAD
Oh, so good ! Only it's not made w/any flour. I lived in Denmark in the 70"s . Dad was stationed there while in the Army . There was a Hazelnut bush in the back yard, you could just sit and eat them right off the bush. Found this recipe under "The Life- changing Loaf Bread" and modified it a bit
Provided by Diana Absher
Categories Other Breads
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Put salt, psyllium husk powder, dried fruit & rolled oats in bowl . Chop hazelnuts or almonds, add to bowl. Grind rest of seeds and nuts to a flour like consistency & add to bowl. ** You can leave out these two steps and add seeds & nuts whole but I like the texture better when grinned all down , it's more like bread or cake that way
- 2. In a separate bowl Whisk together syrup , oil & water. Add to dry ingredients. Mix well till dough becomes thick . You can add water if dough becomes too thick, 1-2 teaspoons at a time.
- 3. Spray loaf pan w/ oil. Spread dough out evenly , spray top w/ oil . Let sit out for at least 2 hours before baking or over night.
- 4. Preheat oven to 350 degrees Bake for 25 min. Then place upside down on a rack and bake for 35 -40 min more. (This is the hardest part) * COOL COMPLETELY BEFORE SLICING *
FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT
Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too
Provided by Sara Buenfeld
Categories Breakfast
Time 1h30m
Yield Cuts into 16 slices (16 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
- Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
- Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.
Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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