Stone Age bread

Ingredients for 1 servings:

• 120 g sunflower seeds
• 75 g pine nuts
• 75 g walnut kernels
• 140 g sesame seeds, unhulled
• 150 g flaxseed
• 100 g almonds, chopped
• 75 ml olive oil
• 1 ½ tsp, leveled salt
• 5 eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

vegetarian nut bread, gluten-free, from a loaf pan

Preheat the oven to 160°C (top/bottom heat). Weigh the nuts and mix them in a large bowl. Add the olive oil, eggs, and salt. Stir the mixture with a large wooden spoon until smooth. Line a loaf pan with baking paper and pour in the nut mixture. Place the pan on a rack in the preheated oven on the middle shelf. Bake the bread for 60-65 minutes. Let the bread cool slightly, then remove it from the pan and place it on a rack. This goes particularly well with savory foods such as marinated feta cheese, herb cream cheese, vegetarian spreads, mountain cheese, etc. This recipe yields a loaf of bread weighing approximately 1100g. A 31g slice has approximately 145 kcal. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20g of flaxseed per day. Daily bread consumption should be divided accordingly.