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Paleo Nut Bread


This Paleo Nut Bread is gluten and yeast free! Not even a speck of flour! High in protein, fiber and omega. All thrown together in 10 minutes in one bowl.

When the staff at the Kong Hans restaurant in Copenhagen decided to go on a Paleo diet they came up with a recipe for bread so delicious it has become a superstar and now the natural food stores in Denmark are having a hard time keeping the ingredients in stock.

I suggest you bake at least 2 loaves at a time, it takes no longer time, they freeze beautifully and it will make your heart happy knowing you have an extra. You can easily adjust the recipe with your favorite nuts and seeds just keep the ratio at 2 cups nuts and 4 cups seeds. I add some chopped dried fruit and a little cardamom, because that is just is so tasty.

Adapted from Politikens recipe for Stenalder Brød

You Need:

1 cup raw sunflower seeds
1 cup raw sesame seeds or hemp seeds
1 cup raw hazelnuts or walnuts
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup flax seeds
1/3 cup olive or nut oil
5 eggs (or 10 egg whites to keep it cholesterol free)
1 1/2 teaspoon salt

To make one loaf:

Preheat your oven to 325 degrees.

Lightly beat the eggs, oil and salt in a big bowl, add the remaining ingredients, and stir well. Press the batter into an oiled or parchment paper lined loaf pan. Bake in the middle of your oven for 1 hour or until it is firm and sounds hollow when thumped on the bottom. Wait until the bread is completely cool to slice.

Fancify it:

With 1/2 cup dried cherries
1/4 cup goji berries
½ cup dried blueberries
A pinch of cardamom or cinnamon
A little grated orange zest
A slather of home made jam and a slice of good cheddar


Join the Discussion

29 Responses

  1. I love the idea of this bread so much and cannot wait to bake up a loaf (or 2). Thanks!

  2. Melissa T. says:

    This looks AMAZING!

  3. 10 minutes, one bowl, zero flour? We are in! Looking forward to trying with my kids this weekend. Thanks for the inspiration!

  4. has anyone calculated the calories in this? it looks amazing, but would like to know what I am getting into before I fall in love

    • Kirstin says:

      Fall in love! Yes nuts and seeds have fat and calories, but they also have fiber, protein and omegas… all you need is one toasted slice of this for breakfast and you are (power)full, happy and satisfied.

    • ehc20 says:

      I agree with Kirsten, but I did go ahead and calculate to the best of my ability just now. I stopped counting at 3000 for the loaf, before I even finished with the nuts, eggs, or oil. Yikes. It certainly helps to know so I can plan the rest of my day’s intake and exercise.

  5. ehc20 says:

    Just tried this–forgot the sesame seeds, so I just upped the other seeds a bit to compensate. It is divine and very filling! A slice of sharp cheddar and a slice of green apple…mmmmmm. I know the cheese isn’t paleo, but still!

  6. Diane says:

    I just calculated it on Weight Wachers…If you get 15 servings per loaf then the points are 10 per slice !! But its the good fats… Not sure how many pieces you get out of it…..It looks YUMMY !!

  7. Any suggestions on subbing out the eggs….allergic to eggs!

    • Hello Michelle! Just tested a way to avoid eggs….instead of the eggs, mix 4 tablespoons of ground psyllium husk with 1 cup water and the oil. Use ground flaxseeds instead of whole. Mix everything really well together… this is crucial to the bread holding together. Firmly pack into the bread pan. Bake and completely cool before slicing. Good luck!

  8. Sue E says:

    How big is the ‘cup’ used in this recipe please?

    • Angela says:

      About the size of a large bucket.

      Just kidding she means cup as in the unit of measurement not just any old cup you can find.

  9. Dorothy Turk says:

    Can’t wait to try this… I wonder, though, if you chop the nuts or leave them whole?

  10. Shirley says:

    Just found this recipe. You have 4 cups of seeds listed and only 2 cups of nuts? Doesn’t meet the 3 c. seeds and 3 c. nuts you talked about above the recipe. Does it matter?

  11. Lisa G says:

    Has anyone made this with Coconut Oil instead of Olive Oil?

    • Kirstin says:

      There are no problems switching the two. Just warm the coconut oil if it is solid. Enjoy.

    • justmeint says:

      I use coconut oil every time I make a bread like this. It cooks well and freezes well… and just ONE QUESTION, why would anyone deem it necessary to make a cholesterol free version? Does not compute !

    • Joanna Macdonald says:

      coconut oil is the best the loaf turns out more moist in my opinion and why would you use olive oil at that high heat it damages the recipe in a big way

  12. goodsooth says:

    for eggless bread – what about using the recipe for 3 tbs water to 1 tbs ground flax seed which x 5 would make 5 eggs?? opinion please – don;t have physyllum husks!

  13. Margeret Heath says:

    Hello, what a lovely idea! Anyone know what to do if one wishes to use a daw version where one soaks the seed and nuts first? And is this 325 F or C?

  14. Margeret Heath says:

    Sorry, typo. That ought to read RAW.

  15. Dana says:

    This is Paleo fruitcake! Awesome. :D

    (Wait, sorry, I’m supposed to hate fruitcake. Well, my stepmom had this recipe for really *good* fruitcake when I was a kid, so I had a pleasant experience with it growing up.)

  16. Louise Wilsden says:

    I made this today. SO easy and delicious. Thank you for sharing the recipe :)

  17. cheryl says:

    i made this in the summer and the slices crumbled apart. :(

  18. Maureen says:

    Love this loaf – make it in my thermomix- put dry ingredients – mill 2-3 sec on speed 5 then add eggs oil and salt – mix on reverse for ~ 1 minute on speed 3-4

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