Sprouted Fig (The Smoothie Lover)
May 9, 2013

Monday I participated in a very interesting and nice event at one of the campus at University of Copenhagen. It was called “New Nordic Everyday Food” and the day was basically about learning about healthy food and how to cook it with local nordic ingredients. As you might have guessed I think the day was amazing. I mean – spending a Monday cooking healthy food together with nice people and then hearing about a big project on nordic food they are doing on the University… I can’t imagine a better day.

So how did I get to participate in this event? Well, I’m only in high school, but some months ago I was accepted on The Academy for Talented Young People, which is a academy for academically intelligent people in high school, who need more challenges than the high school offers. It’s quite difficult to get accepted so I’m very happy I did. It sounds quite nerdy I know, but really it isn’t that nerdy. All the events are very interesting and you get to experience different universities (University of Copenhagen & Technical University of Denmark) and companies. Great!

The food we made last Monday was SO delicious. And incredibly healthy. I have to share the recipes once! The principles of New Nordic Everyday Food are:

So all of these gave me a ton of new ideas on healthy food to make. I wrote “More wholemeal” in italic because that was the one which gave me the idea of this loaf. Well, technically this loaf is not wholemeal – it’s make out of nothing but seeds and nuts but it looks like rye bread (a typical nordic bread made entirely out of seeds and wholemeal – it’s very hard and dark but SO good. Everybody in Denmark eats it).
It turned out amazing!
SO good!
I started out by googling a little – so the bread is inspired by this loaf by Madbanditten.

Can be gluten free, grain free and paleo
1 loaf
  • 600 grams of seed and coarsly chopped nuts of choice*
  • 1 tsp. fine salt
  • 1/3 cup oil
  • 5 eggs (I omitted two of the yolks)


Miz together the seeds, nuts, salt and oil. Beat the eggs together (just a little) and add to the seeds mix. Line a bread pan with baking paper and pour the mixture into the pan. Bake for 60-70 minutes on 200°C/ 390ªF in the center of the oven. Let cool down and enjoy!
Because of the eggs I don’t recommend keeping the bread at room temperature for too long. If there are any leftovers slice the bread and freeze for a nice lunch later on.
  • *Sunflower seeds, pumpking seeds, sesamme seeds, flax seed, almonds, hazelnuts, wallnuts etc. I actually added a littlebit of spelt but omit for a grain free recipe.
  • The bread is great with cheese. (And pålægschokolade which is very danish – thin pieces of chocolate you put on bred – it’s SO good)
  • Seeds and dark chocolate is great together! Try adding a little bit of very dark chocolate chips. Oh God – I can’t wait to try that!

7 responses to “Flourless Seeds & Nuts Loaf”

  1. […] delicious-looking snacks with seeds, nuts and berries in them for dance. They made me think of my flour-less bread with nuts and seeds, which I made in the spring, and I instantly thought to myself: you got to make something like […]

  2. […] guess because it looks like rye bread … Similar recipe here: Flourless Seeds & Nuts Loaf | Something I might try some day. Thanks. Paul http://www.pjgh.co.uk […]

  3. Josinta says:

    Hi from New Zealand! I spent a bit of time last night googling paleo seed cracker recipes and your’s was the one I liked the look of most – not too many nuts, not flour-type things. Made them last night and they’re great! Better than I expected actually, and easy (despite the bubbling which did look funny!). I’ll have to give this loaf a try. Good work!

  4. […] on sour dough, in salads, in sandwiches, as a side for veggie-balls, on ice ream (okay, kidding), on this grain free loaf of bread, by the spoon… yup, it’s that […]

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