Stone Age Bread
Stone Age Bread
One recipe which I use to 'go nuts' was presented at the Healthy Lives Healthy Kitchens conference at the Greystone Campus of the Culinary Institute of America in California. This is an ongoing collaboration between Harvard’s Chan School of Public Health and the Culinary Institute of America in an effort to positively disrupt healthcare and impact patient care with a commitment to 'food as medicine' and 'medicine as food'. And, not just any food--chef-inspired, deliciously prepared food with quality ingredients and recipes to fuel our health.
Stone Age Bread is dense and perfect for breakfast--toasted or plain--with a teaspoon of jam or with mashed avocado and a hard-boiled egg. For those wanting a touch of sweet over savory, add a few chopped dates and dried fruits. Nuts can get expensive if bought under brand-names, so, buy in bulk to reduce cost.
- 3/4 cup Pumpkin seeds, whole
- 1/4 cup Pumpkin seeds, coarsely chopped
- 3/4 cup Sunflower seeds, whole
- 1/4 cup Sunflower seeds, coarsely chopped
- 1/2 cup Almonds, whole
- 1/2 cup Walnuts, halves and pieces
- 1/4 cup Flax seeds
- 1/4 cup Chia seeds
- 1/3 cup Sesame seeds
- 5 Eggs, whole
- 1/3 c Extra-virgin olive oil
- 1 1/2 tsp Maldon, or other coarse flaky finishing salt
- Preheat oven to 320F degrees.
- Spray a 8” x 4” loaf pan with PAM or other cooking spray.
- Line the pan with parchment paper on the bottom and two sides. Spray with cooking spray.
- Combine all of the ingredients except for the salt in a large bowl with a wooden spoon.
- Pour into prepared loaf pan.
- Bake for approximately 50-55 minutes.
Serving Size: 1/4” slice