Nutty Seed Bread Recipes

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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



Nordic 'stone Age' Nut and Seed Bread image

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

1 cup raw almonds
1 cup raw pecans or 1 cup walnuts
1 cup flax seed
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
1/3 cup olive oil
1 1/2 teaspoons kosher salt
5 eggs

SEED AND NUT BREAD

Gluten-free and literally packed with good things, a slice of this bread is a great way to get your daily dose of seeds and nuts.

Provided by Donna Hay

Categories     HarperCollins     Bread     Wheat/Gluten-Free     Dairy Free     Vegan     Breakfast     snack     Nut     Seed     Quick & Easy     Quick and Healthy

Yield Makes 1 loaf

Number Of Ingredients 10



Seed and Nut Bread image

Steps:

  • Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
  • Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
  • Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
  • Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

¼ cup (50g or 1¾ oz) chia seeds
¼ cup (20g or ¾ oz) psyllium husks
2 cups (320g or 11¼ oz) cooked quinoa
1½ cups (375ml or 12½ fl oz) water
1 cup (160g or 5½ oz) sunflower seeds
½ cup (80g or 2¾ oz) flaxseeds
¾ cup (120g or 4¼ oz) roughly chopped almonds
¼ cup (60ml or 2 fl oz) extra virgin olive oil
2 tablespoons maple syrup
½ teaspoon sea salt flakes

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