Nordic Nut Loaf (GF)

GF V DF VG SF Sep 20, 2024

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This Norwegian bread is naturally Paleo, vegan, and gluten free. It's a simple to make and nutritious bread that's full of healthy fats, fiber, and a decent bit of protein from all the nuts and seeds. As opposed to regular bread, this loaf is dense, crunchy, and chewy, but still delicious when toasted. It's very versatile, going well topped with hummus, avocado, peanut butter, jam, used for a sandwich, or crumbled onto a salad.

- 1/2 cup (83 g) Raisins
- 1/2 cup (72 g) Almonds
- 1 cup (104 g) Ground flaxseed
- 1 cup (80 g) Rolled oats
- 2/3 cup (94 g) Sunflower kernels
- 1/2 cup (59 g) Pumpkin seeds
- 1/2 cup (96 g) Chia seeds
- 1/2 cup (40 g) Psyllium husks, whole
- 1 tsp (6 g) Salt
- 1 tbsp (10 g) Cinnamon
- 3 tbsp (45 g) Unsweetened applesauce
- 1/2 tbsp (7.5 g) Vanilla extract, or almond
- 1 1/2 cup (360 g) Water

1. Preheat your oven to 350F, and line a 9x5" bread pan with parchment paper

2. In a food processor, blend the raisins and almonds until finely chopped. Transfer to a bowl

3. Add the rest of the dry ingredients to the bowl, and whisk together (or mix with your hands) - flax, oats, sunflower, pumpkin, chia, psyllium, and salt. Optionally, mix in some cinnamon

4. Add the applesauce (or melted coconut oil) to the bowl, and mix in with the nuts. Optionally, mix in some vanilla or almond extract

5. Warm your water in the microwave to about 100F, and mix into the bowl until you have a thick dough and everything is just soaked

6. Transfer to your bread pan, and press down into a dense, even layer. Place a piece of parchment paper on top, and use it to press the dough down as dense as possible . Smooth out the top

7. Bake in the pan for 45 minutes at 350F. After 45 minutes, remove from the pan and place directly onto a baking sheet. Bake for an additional 25 minutes. Transfer to a wire rack to cool

8. Let cool completely before slicing. Cut into thin slices with a serrated knife. Don't worry, the slices hold together way better than you'd expect them to

https://www.poormanprotein.com/recipes/nordic-nut-loaf

Servings: 26
1 slice
Calories: 114
Protein: 4 g
Fat: 7 g
Net Carbs: 6 g
Fiber: 5 g

Description

This Norwegian bread is naturally Paleo, vegan, and gluten free. It's a simple to make and nutritious bread that's full of healthy fats, fiber, and a decent bit of protein from all the nuts and seeds. As opposed to regular bread, this loaf is dense, crunchy, and chewy, but still delicious when toasted. It's very versatile, going well topped with hummus, avocado, peanut butter, jam, used for a sandwich, or crumbled onto a salad.

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Time

Prep Time:

15 minutes

Cook Time:

1 hours 10 minutes

Total Time:

1 hours 25 minutes

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Cost

Total Cost:

Cost per Serving:

$0.24

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Ingredients

Serving(s)

1/2 cup Raisins
1/2 cup Almonds
1 cup Ground flaxseed
1 cup Rolled oats
2/3 cup Sunflower kernels
1/2 cup Pumpkin seeds
1/2 cup Chia seeds
1/2 cup Psyllium husks, whole
1 tsp Salt
1 tbsp Cinnamon
3 tbsp Unsweetened applesauce
1/2 tbsp Vanilla extract, or almond
1 1/2 cup Water

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Instructions

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1. Preheat your oven to 350F, and line a 9x5" bread pan with parchment paper
2. In a food processor, blend the raisins and almonds until finely chopped. Transfer to a bowl

3. Add the rest of the dry ingredients to the bowl, and whisk together (or mix with your hands) - flax, oats, sunflower, pumpkin, chia, psyllium, and salt. Optionally, mix in some cinnamon

4. Add the applesauce (or melted coconut oil) to the bowl, and mix in with the nuts. Optionally, mix in some vanilla or almond extract
5. Warm your water in the microwave to about 100F, and mix into the bowl until you have a thick dough and everything is just soaked

6. Transfer to your bread pan, and press down into a dense, even layer. Place a piece of parchment paper on top, and use it to press the dough down as dense as possible . Smooth out the top

7. Bake in the pan for 45 minutes at 350F. After 45 minutes, remove from the pan and place directly onto a baking sheet. Bake for an additional 25 minutes. Transfer to a wire rack to cool

8. Let cool completely before slicing. Cut into thin slices with a serrated knife. Don't worry, the slices hold together way better than you'd expect them to

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Nutrition Facts

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Servings: 26

Serving Size: 1 slice

Calories: 114

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Total Fat: 7.4g (9% 9 % of Daily Value (78 g) )

Saturated Fat: 0.8g (4% 4 % of Daily Value (20 g) )

Polyunsaturated Fat: 3.7g

Monounsaturated Fat: 2.3g

Sodium: 95mg (4% 4 % of Daily Value (2300 mg) )

Total Carbohydrate: 10.7g (4% 4 % of Daily Value (275 g) )

Fiber: 4.9g (17% 17 % of Daily Value (28 g) )

Net Carbs: 5.8g

Total Sugar: 2.6g

Protein: 3.9g (8% 8 % of Daily Value (50 g) )

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Vitamin B12: 0.0mcg (0% 0 % of Daily Value (2.4 mcg) )

Vitamin D: 0.0mcg (0% 0 % of Daily Value (20 mcg) )

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Calcium: 56mg (4% 4 % of Daily Value (1300 mg) )

Iron: 1.47mg (8% 8 % of Daily Value (18 mg) )

Magnesium: 70mg (17% 17 % of Daily Value (420 mg) )

Potassium: 162mg (3% 3 % of Daily Value (4700 mg) )

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Glycemic Index

:

32.8

Glycemic Load

:

3.4

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Nutrition Score

:

8.7

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Sources of Inspiration

https://nutritionrefined.com/nut-seed-bread/#recipe

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