Nutty Seed Loaf: Flourless Nordic Nut Loaf style bread

Full of seeds, nuts and crunch! This loaf is filling but only with good stuff (okay, i added in some dried cranberries too which do have some sugar in them – but if you left those out it would literally be CaveMan/Paleo diet proof!)

For the ingredients:

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22 comments for “Nutty Seed Loaf: Flourless Nordic Nut Loaf style bread

  1. Sonaper
    June 4, 2019 at 7:50 am

    Antinutrient bar

  2. Manu Z.
    June 4, 2019 at 7:50 am

    How many days, it is edible? And would you say, it can be frozen to make it lasting longer?

  3. Name: Learning
    June 4, 2019 at 7:50 am

    your such a sweetie – thanx!

  4. Drenir Tallos
    June 4, 2019 at 7:50 am

    Can you exclude the yolkes and just use the whites?

  5. Kann Mon
    June 4, 2019 at 7:50 am

    How long should the loaf be baked?

  6. Chandini 82
    June 4, 2019 at 7:50 am

    great recipe

  7. R. Thomassen
    June 4, 2019 at 7:50 am

    I am Nordic, and I have made this bread a lot of times. I did it differently, I finely chopped all the nuts and seeds to a course flour, to make it more bread like. It was okey to start with, but I was very tired of this bread after a while. So I stopped making it, and have never made it since.

    In the Nordic countries, this type of bread are used for people on a diet, low-carb diet. And I was of course dieting and could not eat regular bread because of too many carbohydrates. I don't think this bread type is any popular other than for dieters.

    The real downside is that it has an egg taste. And that taste will get stronger the more you make it. Like you notice it more and more. Eventually I could not stand the egg taste anymore.

    I found that adding instant yeast would help to make it taste more like bread.

    Now I will start dieting again, low-carb, since that is very effective. So I am desperately searching for a bread recipe. But this bread is totally out of the question, I have had enough of it already.

    But there are lot of low-carb bread recipes to be found. The most important for me is to find a recipe with few eggs to limit the taste of egg, and without the toxic sunflower and flax seeds.

    I have seen that in America, the sell flax meal. That is like the worst. Scientists in Sweden have found that flax seeds contain cyanide, and you can only eat two tablespoons a day of it to be safe. But when the flax is ground, all the cyanide inside is released. Sunflower contain cadmium, and that is too very unhealthy. So be aware and choose something else if you can.

    When I made this bread some years ago, I found that peanuts actually do work very well. Just regular salted peanuts. But reduce the amount of salt that is in the recipe if you use salted peanuts. Peanuts will make the bread taste better. But I ground them together with the other seeds, did not use them whole. Some bran will help to boost the fiber up, and also make it taste a little bit more like bread. And to add some ground mild cheese is something I can highly recommend. It lifts the taste and it acts like a glue.

    I cannot use flax and sunflower, and not almonds either because of my hypothyreosis. And I don't like to use much sesame seeds because of the funny taste. So it's limited what I can use, and those I can use are very expensive here, like pumpkin seeds, walnuts, hazelnuts and such things.

    I will not make this bread, but anyhow I need to use a lot of the same ingredients since they are the only that are low carb.

    And yes, I almost forgot to say something very, very, very important. You must never ever eat this bread the same day as it's baked. Never! It will taste like hell. I did, and almost threw the whole bread in the bin. I did not know. But since I did not threw it in the bin, I had another taste the morning after. And it was totally alright. All of the horrible taste was disappeared. When it's freshly baked it WILL taste like the worst bread ever. Bitter, harsh and with a ton of nasty aftertaste. So set it aside and wait until the next day. The same is for crisp bread with only seeds and nuts and no flour. Patience is a must, otherwise you might throw it in the bin and never make it again.

  8. Marcus B. Davis
    June 4, 2019 at 7:50 am

    This is totally yummy!!  All of my favorites combined!  I love seeds, nuts, and cranberries!! I know its everyday, but it looks so festive!  Thanks for sharing it!!  And by the way, (laugh)…..  There's life after American Idol Simon Cowell!  LMHO!!  Spittin' image, you guys could be brothers!  Take Care!!

  9. Tara Vera
    June 4, 2019 at 7:50 am

    Great recipe! thanks a lot! I made it and it was really delicious and very filling, just with one slice you're good! The only thing is that maybe it's better to replace the vegetable oil with either coconut oil or olive oil or even butter … vegetable oil is not healthy at all and you really should avoid it! actually i'm making another loaf right now! it's baking in my oven 🙂 Have fun and I look forward to your other good recipes!

  10. Ellie Elvira Berzina
    June 4, 2019 at 7:50 am

    ❤❤❤❤❤❤ thank you !!!

  11. momof2
    June 4, 2019 at 7:50 am

    Looks delicious !

  12. SpanishwithMsVal
    June 4, 2019 at 7:50 am

    Thank you Sacha for a great recipe! Just thought about a way to make this without baking it or using the eggs… Peanut butter! almond butter! Or coconut oil! I have done something like this with cocoa powder, pulsed cashews, shredded coconut,stevia and chia seeds and I put it all together with melted coconut oil. Then you pressed down the mix to a pan. It should stay in the fridge for about 10 min and voila! You just need to cut it in small pieces (like brownie size bites) to have for snack or share. Best wishes Sasha! Minion and Sidney dog!

  13. Fluffitty 69
    June 4, 2019 at 7:50 am

    This bread looks amazing. I have a good friend, who happens to be vegan, and she won't eat eggs. Can you suggest another binding agent to make this recipe work? Also, can you use any type of nut or dried fruit? Thanks again for another great recipe . I still wish you'd write a book!

  14. Cat Foxx
    June 4, 2019 at 7:50 am

    The nutty seed loaf and a cup of tea is a great way to start the morning and it definitely beats a donut and coffee:)

  15. SushiLover1990
    June 4, 2019 at 7:50 am

    Delicious! So healthy with all the seeds/nuts, love it. Kisses to sydney 🙂

  16. Nash Y
    June 4, 2019 at 7:50 am

    OMG this is like heaven in a loaf!!!! I am so making this, I love nuts and I love cranberries!!! Thank you Sasha! Now that I am pregnant, I need to eat lots of nutritious foods that are good for the baby and this is a great recipe!

  17. Sweet y Salado
    June 4, 2019 at 7:50 am

    I looks like a giant protein bar. Perfect for snacking!

  18. Esunshine hope
    June 4, 2019 at 7:50 am

    is there another element of binding other than eggs??

  19. Elaine Howard
    June 4, 2019 at 7:50 am

    Wow Sacha, this dish is a nut and seed lovers dream, so I'm defiantly going to give this dish a try, when you sliced it and exposed the inside I'm sure I gasped, it looks so good. And it looks so quick and simple to make to, I will have to cut up the nuts, (still need to buy a new food processor) but that will only add a minute or two… I will let you know how I get on and how it goes down with the family. Have to wait till hubby's home to go shopping though. Hope your having a great week, big hugz and lots of love to you and Minion 💐💐💐xxxxxx

  20. Jennifer time
    June 4, 2019 at 7:50 am

    Oh my word that looks so good, I'll be making this soon xx

  21. Zeb
    June 4, 2019 at 7:50 am

    I love seedy, nutty bread substitutes.  Thanks for sharing this Sacha my darling: a big take it easy to Minion, and a huge hug to Syd X

  22. Darcy Ashley
    June 4, 2019 at 7:50 am

    This looks like one of those recipes that would be wonderfully adaptable.  Makes me wonder about a little swap out of one of the nuts- not sure I can find Linseeds – for cooked quinoa.  Looks like a great recipe.  Thank you!

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