Nutty Seed Bread

You may have seen different versions of this bread on the internet- it goes by different names like Nordic Seed Bread or Life-changing Bread. Since I’ve never been one to follow a recipe, I offer you my version with a deep bow of thanks to the versions that came before mine! One of the things I like about this recipe is how adaptable it is- you can use whatever nuts and seeds you have around, as long as you add the ones that create the ‘glue’ and bind it all together- those are the flax, chia, and psyllium. And you don’t even have to have all three of those!

In a bowl mix your nuts, seeds and dry ingredients:

2 cups raw sunflower seeds

1 1/2 cups raw pumpkin seeds

1 cup raw almonds

1 cup raw hazelnuts

1 cup flax seeds

1/2 cup ground flax

1/2 cup hemp hearts

1/2 cup chia seeds

3/4 cup psyllium husks

3/4 cup gluten free rolled oats

In another bowl, combine the wet ingredients, and mix well.

6 eggs

2 cups water

1/2 cup oil (I used MCT oil, but you could use melted butter or melted coconut oil)

1 T sea salt

Prepare two standard loaf pans by giving them a good coating of butter, then parchment paper. This will make it easier to get out of the pan.

Mix the wet ingredients into the nuts and seeds.

Pour immediately into the loaf pans. There will be excess liquid- make sure it is evenly distributed. Let them sit for 1-2 hours to allow time for everything to absorb the liquid.

Preheat oven to 325 degrees. Bake for 30 minutes or so and then check. If the loaves are starting to brown, you can pop them out of the pans, and continue to bake for another 30 minutes until nicely browned.

Remove and let cool before slicing. This bread should be stored in the fridge, sliced thinly and toasted for best results.

Waiting to go in the oven

Waiting to go in the oven

ready to slice

ready to slice