DENMARK: This seed and nut loaf is from the KONG HANS KÆLDER restaurant in Copenhagen. According to the Danish newspaper Politiken, the staff came up with this loaf when they decided to go on a Paleo diet — and named it after the Nordic Stone Age, Stendalder. It became Denmark’s most popular recipe, to the point where the natural food stores had a hard time keeping the ingredients in stock. It’s gluten free, naturally high in protein, fiber and omega-3 fatty acids, and only takes 10 minutes to put together. I was so tempted to add raisins, but I wanted to remain true to the original so refrained. I bet it would work just fine if you did; I’m thinking 50g chopped dried fruit, or for a savory twist, sun-dried tomatoes. Another idea could be mini chocolate chips and candied orange peel!
- The original recipe calls for unroasted, unsalted nuts, but I decided to go ahead and use roasted, salted, because I prefer those for other uses. I lowered the salt to 1-1/2 tsp because of this.
- I also added chia seeds and hemp seeds to boost the nutritional value. You can use any combination of nuts and seeds, as long as they total 700 grams.
- You can use all whole nuts, i.e. not chopped almonds or pecans. That makes the loaf look really nice when sliced, but I think the (roughly) chopped nuts make for a better consistency, and also easier to cut.
- I used canola oil, but next time I think I’ll use olive oil. Peanut oil might be a good option.
- If you want to make this on a regular basis, buy the nuts/seeds in bulk, mix them all up and measure out 700 grams of nuts in individual portions to freeze.
- Cut thin slices – a little goes a long way!
Stone Age Bread
- 100 g pumpkin seeds ( I got “acitivated, sprouted” seeds by mistake. They work fine, but aren’t as bright green)
- 100 g roasted, salted sunflower seeds
- 100 g chopped tamari almonds
- 100 g chopped pecans (the original recipe calls for walnuts, either one would do)
- 100 g flaxseeds
- 100 g roasted sesame seeds
- 50 g chia seeds (optional, this is an additional on my part)
- 50 g hemp seeds (optional, this is an additional on my part)
- 5 ~ 6 eggs, depending on size.
- 1/3 cup oil
- 1-1/2 teaspoon salt (or 2 teaspoons if you use unsalted nuts)
- Preheat oven to 325.
- In a large bowl, mix the eggs, then add the oil and salt
- Measure in the nuts and seeds and stir to combine well.
- Line a loaf pan with parchment paper
- Add batter to the pan and press down to fill it towards the corners, and to even the top
- Bake for 1 hour or until it is firm and just a little browned on the top
- Wait until the bread is completely cool to slice.