Stone age nut and seed bread (grain free)

You can easily customize the recipe with your preferred nuts and seeds. Simply make sure that you follow a nuts to seeds ratio of 2 cups of nuts to 4 – 5 cups of seeds. Suggested nuts for addition/substitution: pecans, pine nuts, hazelnuts. Suggested seeds for addition/substitution: poppy.

  • 1 cup raw almonds
  •  1 cup raw walnuts
  •  1 cup whole flax seeds
  •  1 cup raw sunflower seeds
  •  1 cup raw pumpkin seeds
  • 1 cup sesame seeds
  • 5 eggs
  • 1 ½ teaspoons sea salt

Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all ingredients.  Mix thoroughly with a spatula or spoon.

Line loaf pan with parchment paper and pour in batter.

Bake at 350 degrees Fahrenheit for 1 hour. Note that this is a very dense bread that won’t leaven. When finished baking, the loaf should sound hollow when tapped.

This bread will keep in the refrigerator for around a week, and it also freezes very well. For that reason, it’s always a good idea to make two at once — one for now and one for the freezer. Once you get a taste, you’ll be glad to have another one on hand when you run out.

Original recipe

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