Gluten and Dairy Free Bread LCHF (Paleo) (steinalderbrød)

Paleo Brød / Steinalderbrød Sett ovnen på 160 grader (ikke varmluft) Ta 125 gram mandler, vask dem og tørk de med et kjøkkenhåndkle eller papir Du kan bruke mandlene hele om du vil. Jeg foretrekker å kutte de til de nesten blir til mandelmel. Hell mandlene over i en stor bolle Tilsett 100 gram knuste linfrø Tilsett 100 gram sesamfrø. Jeg foretrekker å knuse de til de blir som grovt mel – men du kan bruke de hele om du ønsker. Tilsett 100 gram gresskarfrø/kjerner. Bruk de hele, eller kutt til ønsket konsistens Tilsett 75 gram solsikkefrø/kjerner. Bruk de hele, eller kutt til ønsket konsistens Tilsett 100 gram valnøtter/kjerner. Bruk de hele, eller kutt til ønsket konsistens Tilsett ca 1 tsk med pepper og 1-2 tsk med salt Mål opp 1 DL med kaldpresset rapsolje, og miks det sammen med 5 medium egg Bruk en vanlig brødform som du smører inn med rapsolje, eller du kan legge bakepapir i bunnen og på sidene (anbefales!) Stekes på 160 grader i 60 minutter (ikke varmluft) Vanligvis lager jeg 2 brød av gangen når jeg først er i gang. Brødet er også perfekt å fryse ned til senere bruk! La brødet få kjøle seg noen minutter før du tar det ut av formen

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Reader Comments

  1. Feemle Drumergurle

    Great idea! I bet this is expensive because nuts/seeds are like $7.00 plus dollars per container. So by the time you buy all 6 different things and the oil and eggs. This seems like about a $50.00 loaf of bread while buying regular bread at the store is like 3 bucks. It's hard to eat good. My questions are: any ideas on making this a cheap buy? Also these nuts/seeds are all saltless of course right? Thats why you added salt at the end? Can you use any nuts/seeds you want? I want to try this..not sure if I have the funds so it may take time. (poor me)

  2. Rubes

    I make the same bread, but without crushing the nuts and seeds, and no oil or salt or pepper. I think i want to try this version.
    But the only thing that is good to put on top of a slice, is chocolate or strawberry jam etc. Do u have any other tips for what to put on the slice of bread?

  3. Luxurio Music

    Seems almost more like a nut loaf than a bread to me, but it looks interesting. Might give it a go if I'm feeling adventurous sometime.

  4. sylvia seri

    Looks healthy n delicious. But in USA this bread would be very expensive to make. The price of nuts is very high. Probably cost $20+ USD if u get the nuts on sale.

  5. Dhyana

    Rapeseed oil is extremely unhealthy and toxic. Virgin Coconut or avocado oil are much better. Besides that I am allergic to flax seed. What can I substitute it with?


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  7. Alwaes Surius

    I want to know what the texture is like – how difficult is it to chew – would like to make but it needs to be able to be eaten also by a elderly with only a few teeth. I hate to make things only for myself.

  8. Merry Mermaid

    The canola oil is not good for you. Here are some good oils to use: coconut oil (you can melt it) olive oil, butter or ghee melted, Bacon fat, lard, avocado oil, macadamian oil, palm oil, flax oil, and I would say rice bran oil, which is used in Japan for relief of hot flashes during menopause because it has Gamma-oryzanol in it.

  9. Κωνσταντίνα Κωστέλη

    Can I do this bread without eggs? It is possible to become ,to cook or not? Thanks. I am vegan and I look for good ideas to ete health. This bread looks good and healthy. Thank you

  10. LucianaLoveRammstein

    Sorry vitamins don't survive in the oven, great bread anyways, before using seeds you need to activate them, put them in water, otherwise is too hard for the body to absorb their nutrients

  11. Carole von Aarberg

    Alternate version with no eggs: I stole the recipe from Jax.
    My new roots bread:    Final Recipe

    Invented in Danemark, and made in Sydney by Jax.

    Ingredients:                                                                   kCal

    1 cup / 135g sunflower seeds or hulled hemp seeds                           825

    Soak for an hour in warm water prior to using.

    ¼ cup / 45g flax seeds*   So they become slimy                                  426

    ½ cup / 65g hazelnuts, almonds, pinenuts. Any nuts will do. Crush or chop.              380.

    1 ½ cups / 145g rolled oats                                                                    508

    4 Tbsp. chia seeds or other seeds like pumpkin  or hulled hump seeds.                137

    4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)

    1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)

    1 Tbsp. maple syrup (or honey or rice syrup)                                          61

    3 Tbsp. melted coconut oil or ghee or butter or any solid fat.              155

    1½ cups / 350ml water



    1. In a large bowl, combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (Do not be tempted to add water or liquid to make it easier to stir). Place well mixed mixture in a DEEP flexible silicon bread pan. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.  This loaf does not rise, but does adhere well together thanks to the psyllium husks.

    2. Preheat oven to 350°F / 175°C.

    3. Place loaf pan in the oven on the middle rack, turn heat down to 160°C and

    bake for 60 minutes. Remove bread from loaf pan, place it upside down directly

    on the rack and bake for another 60+ minutes. Bread is done when it sounds

    hollow when tapped. Let cool completely before slicing (difficult, but important).

    It should not ‘sag’, if it does, use less water and bake for longer at a lower


    4. Store bread in a tightly sealed container for up to 10 days. Freezes well too – slice before freezing for quick and easy toast!  Birds will relieve you of any crumbs and leftovers.

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