Nordic Stone Age Nut and Seed Bread – no flour needed

We recently discovered a new bread recipe that is unlike any bread we’ve ever eaten – and there’s no flour of any kind in it. Nordic Stone Age Nut and Seed Bread is paleo (something a caveman might’ve eaten), it’s gluten-free and dairy-free, and there is no flour or yeast in this bread. If you’re familiar with Ketogenic diets, this bread can also be a great Keto-friendly option if made with the proper amount of fruit.

We made a trip to Blue Water Natural Foods for the ingredients, and as soon as we got home, I got to measuring and mixing. It looked like I was about to make bird feeders like we used to make in grade school, all that was missing was peanut butter and a string.


I followed the original recipe completely and baked it in a loaf pan the first time.


Sliced it and served it with butter. Honey made it even tastier. Packed with protein, fiber and healthy fats, this delicious grain-free bread is as tasty as it is lovely to look at. This loaf looked just like the pictures on the internet, so I felt accomplished.

First loaf of Nordic Nut and Seed Bread with almonds and sunflower seeds.

The next time, he made it and changed the original recipe to better suit our tastes – eliminated the sunflower seeds, almonds and walnuts and replaced them with pecan pieces that we bought in bulk from the Davis Mountain Nut Company, as well as adding some poppy seeds, honey and chopped up dried apricots.

Modified ingredients before the eggs and oil was added.

He substituted coconut oil for the olive oil, and added a little butter. He decided to bake it in muffin tins so they’d be available in handy helpings instead of having to slice it every time we wanted to enjoy it.

A handy nut and seed muffin.

Inside of a Nordic Nut and Seed Muffin.

After the first time baking them in a muffin tin, we’ve never looked back… muffin-sized nut muffins are our favorite snack now. The muffins don’t really rise (since it’s just oil, nuts, seeds and eggs) so the level you fill your muffin tins is the size muffin you’ll get. We get about 18 regular-sized muffins from the batch that makes one loaf.

If you make the loaf, let it cool completely before removing it from the pan. Slice it thinly (about a half inch thick), toast it, top it with butter, nut butters, smoked salmon, jam or any other way you’d top toast.

If you are baking in muffin pans, adjust cooking to 30 minutes at 325 degrees.

A little sweet, a little salty, a little crunchy… Nordic Stone Age Nut and Seed Bread is a terrific snack that you can enjoy without feeling guilty about snacking. While there are a few standard recipes out there, this is the one we use now.

Our Nordic Stone Age Nut and Seed Bread
2.5 cups pecan pieces
1 cup pumpkin seeds
¼ cup poppy seeds
1 cup chopped dried apricot (or other dried fruit of your choice)
1/2 cup whole flax seeds
1/2 cup sesame seeds
3/4 cup coconut oil
¼ cup butter

5 eggs
3 tablespoons honey
1 ½ teaspoon pink sea salt

Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all nuts and seeds.

Melt together the coconut oil, butter, honey and salt. When melted, add to dry ingredients. Add eggs.

Mix thoroughly with a spatula or spoon.

Line a loaf pan with parchment paper.

Pour your mixture into the pan, and level out the top with your spatula or spoon.

Bake at 350 degrees Fahrenheit for 1 hour. Remember – this is a very dense bread that won’t leaven. When finished baking, the loaf should sound hollow when tapped.

Store in an air-tight container for up to a week. Freeze any extra slices and thaw by toasting them on a tray in the oven.

Printed with the permission of the Alpine Avalanche 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s