Stone Age
Bread (big)
Missing
bread? No worries. This bread does no contain carbs and it tastes just like
rough whole grain bread. It goes well along with hummus or any other spreads. I
use the recipe for buns as well, this way you can make healthy sandwiches –
just keep the size small, as they are very compact.
If you’re
planning on making it for cheese or breakfast, add in some dried fruits.
You need:
100 g Almonds
100 g Walnuts/hazelnuts/cashews
100 g Snflower seeds
100 g Pumpkin Seeds
5 Eggs
1 tbs. Rapeseed oil
1 tsp. Salt
What to do:
Chop the
nuts (a little rough) and put them into the bowl with the kernels. Add the rest
od the ingredients and mix well. Put the mix into a container you find suitable
in shape and bake for about 45 min. at 180 degrees.
Let the
bread cool in order to settle.
It can be stored
for a week in an airtight container or a bag in the fridge. It is suitable for
freezing as well.
Calories
each bread: 3000 (each piece about 200)
 |
| Salmon on bread, with spinach, onion, roe and chives |
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