When I first discovered this recipe for Nordic Nut Bread, I was curious how a pile of nuts and some eggs could create a bread, there wasn’t even a need for baking powder.
It is actually a nut and seed bread but the good thing about this recipe is that the ingredients can be varied according to taste. My first attempt has been a complete success and I have to say it is the tastiest bread alternative I have tried since ditching ‘real’ bread three years ago. It is delicious with sardines, pate or cheese or just butter and can be sliced really thinly without crumbling or falling apart.
So, if you like the texture of a Rye bread with just really healthy ingredients, this is a winner.
Flax Seed (Milled)
2 Tablespoons Olive Oil
Some recipes give ratios of nuts but what I found easier is to add whatever amount of nuts you prefer into the baking tin you have, up to around three quarters full then tip these into a large bowl add the 4 beaten eggs and olive oil. Mix until the eggs are fully incorporated with the nuts and seeds.
Pour the mixture into a lined baking tin and smooth down. This loaf will not rise so leveling the top at this stage makes for a neater loaf.
Bake for 1 hour at 180 °C