Nordic seed crackers - The best crispbread I know - LCHF
Recipe:
I have gotten into the bad habit of making a portion of these, that I keep in a big glass jar. That way there is always something to put my cheese or Rillette onto. They taste amazing. They are made of grains and seeds, so they are also good if you know someone who can not tolerate gluten, milk, eggs, etc. Or for people who do not eat carbohydrates. In that case you should probably leave out the fig-mustard I'm using in the picture though :-)
Nordic Seed BREAD & CRACKERS
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While every bread is unique in its own way, one European bread always stood out to me – the Norwegian fjellbrød. If you’re all about a dense and hearty loaf of bread, the fjellbrød is all you need. It’s free of sugar, free of white flour, and loaded with whole grains and seeds. It’s also easy to make – since it’s a no-knead bread, there’s no rising or final proofing.
So, today I’m sharing with you a recipe for dark and dense nut and seed bread. While it‘s not fjellbrød per se, it’s just as wholesome and easy to make.
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USED TOOLS:
Food processor:
Loaf pan:
Square griddle:
Knives:
Cutting board:
Mixing bowls:
Liquid measuring cup:
Measuring cups:
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Stone Age Healthy Nut Loaf - no grain flours, no dairy, no sugar
Imagine living in a simple time where there was no food processing. Combine basic ingredients you foraged like; sunflower seeds - known for B complex vitamins and a source of phosphorous, magnesium, iron, calcium, potassium, protein and vitamin E. ; flax seeds - with their omega-3 good fats for heart-healthy effects and antioxidant qualities; pumpkin seeds - a good source for phosphorous, magnesium, manganese and copper and other minerals and protein ; sesame seeds - provide vitamins and minerals such as calcium, iron vitamin B6, folate and protein. Some organic sauerkraut for nutrients and boost to the immune system. And a few free range eggs from your chicken for protein, vitamin B2, selenium, vitamin D, B6, B12 and minerals. Stir it and bake it and out comes a magnificent nutritious nut loaf.
Divide it into 16 slices for a healthy and filling 170 calories, or half of a slice for an unprocessed 85 calorie nut bar.
See the written recipe here:
Nordic Nut Bread - Paleo Bread - Stone Age Bread
Recipe:
whew ... nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with ordinary spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.
ARTISAN BREAD | NO KNEAD BREAD | Homemade Dutch Oven Bread | Crusty Bread |4K| Juicing Peaches
Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is mind blowing. The flavor, the taste and the best sounding crunch... If you love good bread, this recipe is definitely for you.
Ingredient:
- 3 cups (400g) flour
- 2 tsp of salt (11g)
- 1 tsp active dry yeast (4g)
- 1 1/2 cup of lukewarm water (350ml)
Instructions:
1. To a bowl with lukewarm water (95-100F or about 36C) add yeast, mix well and let the yeast bloom for about 15 mins
2. In a separate bowl with flour, add salt and mix well. That is a great idea to sift your flour to prevent from big flour lumps
3. Once your yeast has bloomed, add flour to the yeast. By using the spatula carefully mix dry and wet ingredients together.
4. Cover it with a damp towel and let it rise for at least 2 hours
5. After 2 hours, transfer the dough into a floured parchment paper
6. Shape your dough into a ball or loaf
7. Cover with a damp towel and let it rest for 30 minutes
8. While your dough is resting, place your Dutch oven (I use 7qt) with a lid on in the oven and preheat to 450F (230C) with the Dutch oven inside
9. Once oven is preheated, carefully remove your Dutch oven out of the oven.
10. Holding the dough by the parchment paper, carefully place the dough into preheated Dutch oven. Cut excess parchment paper. Please be mindful, Dutch oven will be VERY hot.
11. Cover with a lid and bake in a preheated oven for 30 mins
12. After 30 mins, take the lid off and bake for another 15 mins or until golden crust
13. Take it off, let it rest for 20 mins
14. Enjoy with a salted butter or your favorite meal
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Danish Rye Bread (Rugbrød)
Try this recipe for at traditional Danish Rye Bread (Rugbrød).
Find the recipe here:
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