Nourishing Nut Seed Bread Recipes

NORDIC 'STONE AGE' NUT AND SEED BREAD

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.

SEED AND NUT BREAD

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.

NOURISHING NUT & SEED BREAD

Steps:

• Measure out the amount of nuts/seeds first, then follow grinding instructions. In a food processor, blender, or nut/seed grinder take almonds, flax seeds, sunflower seeds, and chia seeds and grind until a fine powder is created. Pour into a large mixing bowl and set aside. In a small mixing bowl, whisk together melted coconut oil, maple syrup, herbs/spices, and water until combined. In a large mixing bowl, combine the ground nuts and seeds with all other dry ingredients (oats, pumpkin seeds, psyllium husk, sesame seeds, coconut flour, maca) Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients. (add more water here as needed only) Stir until well combined- the psyllium husk, chia, flax seeds, and coconut flour will rapidly absorb the water and create a dough texture. In a lined bread pan- standard size 9x5 (I like to use parchment paper, well greased or a silicone bread pan), pour the dough mixture into the pan. Evenly spreading the mixture and pressing down until firm and flat on the top. Let set at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid mixture and soften. Preheat oven to 350 degrees F and bake for 60-75 minutes, remove bread loaf pan and either lift the parchment paper from the sides to easily lift the loaf out of the bread pan or you can flip upside down taking the bread loaf out of the pan. Be gentle, this bread is still fragile and hot. Place the bread loaf (without the pan) directly onto the baking rack in the center of the oven, bake for an additional 60 minutes or until golden brown and firm. Let cool at room temperature before slicing (important). Store the bread in an airtight container in the refrigerator for 5-7 days. You can also freeze this loaf in individual slices. Enjoy!