Fruit and Nut Nordic Bread

Inspired by the popular recipe for Nordic bread which is simply a combination of nuts, seeds, oil and eggs.  Me being….well, ME…had to ramp the recipe up slightly as usual! 

When we lived in Cape Town there was a cute little Spar supermarket around the corner from us, they made the most delicious seeded loaf which also contained a few raisins.  Not too many to make it sweet, just enough to add a delicious flavour to the bread and we soon discovered that it tasted mind blowing with smoked salmon slices.  This is the reason for my adding just 1/2 a cup of raisins, not enough to make it a “cake” type of bread but it will give a hint of sweetness which is also in line with regular flour store bought bread which contains added sugar.

The original Nordic bread is utterly delicious but I do find it really hard going to eat through a slice as there is a huge amount of nuts and seeds.  Not saying mine is much easier (trust me you will need to get your chew on), but I feel by adding flax meal, tahini and raisins makes eating it a little more like regular seed bread than a cracker.  If these ingredients are not up your street, by all means swap them out for a regular Nordic bread recipe – of which there are loads of recipes online.

I have also added turmeric for added nutritional value, and it works beautifully with raisins giving it a delicious Middle Eastern flavour – sorry not to take anything away from it’s original heritage.  If you prefer to avoid the raisins entirely, then just swap them for an extra 1/2 cup of seeds of your choice, poppy, sesame, linseeds etc.

Do take note when slicing, only thin slices are needed as the bread is really nutritious and filling – think rye bread thickness not regular white bread.


Fruit and Nut Nordic Bread
Wheat and Dairy Free
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
  1. 5 free range eggs
  2. 2 cups mixed raw nuts - I prefer to use macadamia and walnut but any combo is good
  3. 1 cup flax meal - buy it here
  4. 1 cup pumpkin seeds
  5. 1 cup sunflower seeds
  6. 1/2 cup sesame seeds
  7. 1/2 cup organic raisins - check notes for alternative recipe
  8. 1/4 cup tahini
  9. 1/3 cup melted coconut oil
  10. 1 Tbsp organic ground turmeric
  11. 1 tsp bicarbonate of soda
  12. 1 tsp apple cider vinegar
  13. 1 tsp Himalayan salt
  15. 2 Tbsp collagen hydrolysate - buy it here
  1. Preheat the oven to 160ºC.
  2. Line a regular loaf tin with baking parchment - the bread does leave oil residue so highly recommended.
  3. Add all the ingredients into a large mixing bowl.
  4. Using a spatula, mix everything until the eggs have broken and the ingredients are well mixed.
  5. Transfer to the loaf pan and bake for 1 hour.
  6. Remove the loaf and leave to cool.
  1. NOTE - slices need to be half the size of regular sliced bread.
  2. If you prefer to avoid the raisins entirely, then just swap them for an extra 1/2 cup of seeds of your choice, poppy, sesame, linseeds etc.
Adapted from From the original Nordic bread recipe
Adapted from From the original Nordic bread recipe
Eighty 20 Nutrition

About Donna

22 thoughts on “Fruit and Nut Nordic Bread”

        1. Hi Annabelle, thanks for browsing and asking questions. Regarding the raisins, you can leave them out and add an extra 1/2 cup of seeds or nuts. Hope that helps xxD

  1. This looks SO good that I just want to reach in a take the whole loaf!! 😍 I’ll be making this and spreading it with raw butter! What do you think about the practise of ‘activating’ (soaking overnight) the nuts and seeds before using them?

    1. Good question Izabella, I would suggest drying them out slightly once they have been activated as it could end up being rather soggy, but it may make eating easier because to be honest there is a lot of chewing with this bread – although chewing is so good for us it is not quick to eat. If you try it please let us know how it goes? Dxx

  2. This sounds blissful – I used to love a rye crackers few years ago with seeds and raisins in and this reminds me of that – I love chewy breads, I love seeds and I love raisins in things – win win, win!

    1. Hi Pat, it keeps for quite a long time, I’ve had it last up to 1 1/2 weeks. I would suggest freezing it if the loaf is too big, but rather slice it before freezing.

  3. Hello Dona
    This looks spectacular, will give it a try. One quick question. I have never used the collagen, could you tell me why you use it for?
    Yum yum!

  4. Thank you for your answer. I make my own bone broth weekly and that has been amazing for all the family.
    I this particular recipe do you only use it as added nutritional value or to make the bread be in a particular consistency ?
    I live in Godalming and if you ever need extra hands to help you out with your cooking/blog etc I would love to help you amd learn from you.

    1. Hi Selma, if you are already on the bone broth wagon that is great news, no need to spend money buying collagen as it purely for nutritional value and an extra boost. I’m so excited to hear that there are other health enthusiasts in the “ming” we should meet up sometime for a cuppa? xx D

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