I love getting down to Paleolithic level ingredients. The more whole foods, and the fewer the ingredients: the better. So when I heard about a very basic, flour-free: egg, nut and seed based bread: I wanted to try it!
It just looks delicious, and it didn’t disappoint! I wondered what the texture would be like. It is called “bread” for a reason. It is dense, moist and the nuts are pleasantly softened. I was mildy surprised that once baked: the nuts and seeds become tender, yet still have some crunchiness. It becomes this delicious amalgamation, with a taste unlike anything else I’ve tried.
With simple, substitution friendly ingredients this makes a delectable treat. I’ve found that it is equally good toasted with homemade jam, as it is slathered in cream cheese and topped with olive tapenade. It can be taken towards a sweet treat, or a savory, powerful, protein rich, meal substitute. I just had a couple of slices for my dinner. I am addicted!
Slice it, wrap each piece with a length of plastic wrap between the slices and pop the cut loaf into a Ziploc bag and place it all in the freezer. This loaf won’t last long! I am eating this toasted, daily. What a treat!
One thing of note: do not bake this without parchment paper lining the pan. It sticks solidly, even to non-stick coatings. Other than that: use whatever nut and seeds you like. Unsalted, raw seeds and unsalted nuts, are best. If you like a darker color: use lots of dark seeds. This will also darken significantly if you toast the slices. I toasted two pieces in a slotted toaster and when they were done: I placed a plate on top of the toaster and flipped the toaster upside down and the slices slid out onto the plate. Otherwise, the slices are too short to reach in a slotted toaster.
This does not rise or shrink at all. The bread itself is delicious, as is, or toasted with butter. I added dates, which do not add a whole lot of sweetness, but to me, it’s just right.
If you want to add flavor to this (I added lemon and orange zest, as well as Chinese 5 spice) know that the nuts are going to absorb a lot of the flavor as the loaf bakes. If you are looking for a lot of additional flavor, you’ll need to add quite a bit to be successful.
This has a very neutral flavor profile, so it substitutes well for flour based breads or crackers, although it is much more dense. Watch your hands as you are slicing this. I got myself with the bread knife, when the knife slipped across some of the nuts that were on top. It isn’t going to fall apart as you are slicing it. It’s a really solid loaf in the end.
Stone Age Bread:
Preheat your oven to 330°F
Line a bread pan with parchment paper. Spray the pan with oil. I would line in two strips in a cross pattern, the oil will hold it in place. Ie: One strip across the middle of the pan; and another top to bottom, so that all sides have parchment. (You can get fancy with scissors or wrap the outside bottom of a pan, set a second one on top of it flip it over and then remove the top pan. Whichever way suits you.) Use a spray oil on top of the paper, as well. Set aside.
In a large bowl mix the following:
5 large eggs (make sure to always use an online converter if your eggs are of a different size.)
Approximately 3.5 Cups, total, of unsalted nuts and raw seeds. Split it at about half nuts and half seeds. (They do not need to be cut up.) examples:
Assorted unsalted nuts, such as: cashew, walnut, Brazil nuts, pecans, almonds, pine nuts, pistachios and hazelnuts. (I don’t generally suggest peanuts. They have an overpowering flavor and are used as fillers in mixed nut bags, but if you love them, go ahead and use them.)
Assorted unsalted, raw seeds, such as: pumpkin, sunflower, poppy, sesame (white and black) , flaxseed, millet, chia, hemp etc. You can get some of these for next to nothing while others are very expensive, just remember that you don’t need them all. Get what you have reasonable access to and can find for a decent price.
2 tsp salt
2 tsp Chinese 5 spice (you may substitute any spice or spice mix that you want, but remember that the nuts will absorb a lot of it.)
8-12 dates, chopped finely (use more if you want to aim for a sweeter end product, less if you are more interested in both sweet and savory uses. You may also substitute your favorite dried fruit, but dates are pretty neutral and if you use them, you generally won’t notice that this is a fruitted bread.)
1/3 cup olive oil (you may substitute the oil of your choice. If you are using an oil that is solid at room temperature, like coconut oil or butter, then melt it before mixing it in.)
Zest of 1 lemon
Zest of 1 orange
Once you have mixed these ingredients evenly: pour the mixture into your lined pan, press the ingredients flat and bake on the center rack for 1 hour.
Remove the bread from the pan and let cool (until you can comfortably hold it to cut it.)
Slice in 1/4 – 1/2 inch thick slices. Place plastic wrap between slices and place all of it in a Ziploc freezer bag. Keep the bread frozen until you need to use it. Take the frozen slices out as you need them. Toast them in a toaster or heat in a pan, on medium heat, before adding your toppings to the bread.
I hope you enjoy this recipe as much as I do! I am completely smitten with this combination! Let me know in the comments below what you think of this “stone age” bread.
6 thoughts on “Stone Age Bread”
Your post is fabulous
Thank you so much! I hope you try it. It’s really delicious. Thanks for coming by, I appreciate the visit.
it looks a bit like the Italian Panforte which is lovely. They use rice paperer huge amounts of icing sugar to stop it sticking and obviously huge amounts of sugar….so not really very paleo 🙂
Maybe not paleo but it sounds delicious! Thanks for coming by and commenting! I appreciate the visit.