Flourless Paleo Bread
The recipe for the flourless paleo bread, also called Nordic Stoneage Bread, came to us from Scandinavia. Made from whole nuts and seeds, it’s incredibly filling and delicious, and packed full with protein, fiber and healthy fats. Paleo bread now comes in number of different varieties – sweet, salty, with vegetables or without. In my version I decided to add some grated zucchini to give it a bit of color and softer texture.
Nutritional info (per serving)
fat: 13 g
saturates: 2 g
carbs: 4.6 g
sugars: 1 g
dietary fiber: 1.7 g
protein: 5.3 g
sodium: 89.7 mg
150 g mixed nuts (hazelnuts, almonds, walnuts)
150 g mixed seeds (sunflower, pumpkin, flex and chia)
150 g grated zucchini (you could also use beets, carrots or apples)
4 eggs, beaten
2 tablespoons olive oil
1/2 teaspoon sea salt
Preheat oven 350F/180C. Line the loaf form with parchment paper.
Combine all ingredients in a large bowl. Stir well. Pour mixture into prepared form. Press down and flattening the top using the spatula.
Bake for about 1 hour. Let cool, then slice. This bread can be kept in a refrigerator for around a week.