If you're trying to swerve gluten or grains and you miss the crunch of a sturdy vessel for your nut butter, it's time to release your inner viking and get the apron out.
This simple seedy loaf recipe, often referred to as 'Stone Age' bread, is bursting with good fats, protein, fibre and a whole host of vitamins and minerals, depending on what ingredients you choose. It's incredibly simple to make, truly delicious and can be enjoyed on low carbohydrate regimes such as Paleo - if that's your bag.
You will need 2 cups of nuts to 4 cups of seeds, a couple of organic eggs, extra virgin olive oil and good quality sea salt. The nutty combo is completely up to you, and that's the beauty of it. In the above recipe I opted for 2 cups of almonds, 1 cup of pumpkin seeds, 1 cup of sunflower seeds, 1 cup of chia seeds and 1 cup of whole flaxseeds.
Other options for nuts could be walnuts - brazils - pecans - hazelnuts and other seeds options could include seasame seeds or poppy seeds. You can mix it up as many times as the Sugar Babes, just keep to the ratio.
Once you've picked your mix add 4 organic eggs, 2 tbsp. of extra virgin olive oil and 2 tsp of sea salt. Stir up all of the ingredients in a bowl, add to a silicone loaf tin then bake at 165 C in a preheated fan oven for one hour. That is it.
Remove from the tin, let it cool on a rack for about 20 mins, then slice with a sharp non serrated knife. Enjoy a cheeky slice for all the hard work and then store the pre-sliced loaf in the freezer ready for you to enjoy when needed. It will defrost in an hour or after a light toasting under the grill.
Do be warned this is not a bake to enjoy in one sitting as it is very dense so take your time to savour the fruits of your labour over the coming months. Enjoy under avocado and eggs at brunch, dip into your soup at lunch or let it be the talk of your next dinner party cheese board - and if you opt for the latter let's just hope your invading guests are a little more polite than the Vikings were.
#1 A boiled meat stew, called skause, was the centre piece of the daily Viking meal
#2 Rumour has it that this recipe originates from the staff at Kong Hans restaurant in Copenhagen after they tried the Paleo diet
#3 The name ‘Viking’ means ‘a pirate raid’ in the Old Norse language