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Nordic seed Bread


This is said to be one of the world oldest bread recipes. Not only is this recipe gluten free, but it is also high in protein from the nuts and eggs. I make this bread and cut into small pieces for a snack.



Makes 1 loaf


50g flax seeds
150g mixed nuts
30g ground flax seeds 30g ground chia
5g salt
30ml oil
3 large eggs


Here’s how:


To make the seed bread, mix all the nuts and seeds together in a bowl along with the salt.
Mix the oil and eggs together in a jug before pouring into the bowl with the nuts and seeds, then stir until it has combined and has formed a sticky dough.

Line a 1lb loaf tin with baking parchment.
Spoon the mixture into the tin and spread it out.
Bake at 160c for 30 minutes or until the loaf is firm
Leave the loaf to cool before slicing.
This bread will keep for 1 week and will freeze perfectly whole or sliced.


Recipe by Peter Sidwell

Nordic Seed Bread (GlutenFree)

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