Preparation: 5 mins
Rest: 2 hours
Cooking time: 1 hour 05 minutes
Harmony can only be achieved by balancing body and mind, and diet plays a key role in this. Breakfast is a daily ritual that sets the tone for the day.
Victoria Maly – a vegetarian chef with a passion for nutrition and the founder of Jacquie Club, a catering service that also runs gourmet cooking workshops – shares a recipe for Nordic seed bread that is packed with fibre, nutrients and flavour to start the day off right.
- sunflower seeds 80g
- pumpkin seeds 70g
- linseeds 100g
- hazelnuts 60g
- almonds 60g
- chia seeds 40g
- dried figs (optional 40g
- coconut flour 4 tablespoons
- flaked grains (rice, buckwheat, oats) 145g
- olive oil 4 tablespoons
- agave syrup 2 tablespoons
- water 325 ml
- salt
This seed-packed Nordic bread (also known as “viking bread”) has a host of nutritional benefits for your health and wellbeing: “Pumpkin seeds are rich in protein, vitamins and minerals, while linseeds are an optimal source of omega-3. The sunflower seeds provide vitamin E and make skin softer and more radiant,” explains Victoria.
After roughly crushing the almonds and hazelnuts, mix all the dry ingredients together in a bowl, then add the water. Mix, then add the olive oil and agave syrup, while continuing to mix.
Line a loaf tin with baking paper and pour in the mixture. Leave for at least 2 hours.
Preheat the oven to 175°C, then bake the dough for 40 minutes. When the time is up, remove the loaf from the tin and turn it out onto the oven rack before returning it to the oven for a further 25 minutes.
Once the bread has completely cooled, you can cut it. Serve with a good raw butter, slices of cheese of your choice and a soft-boiled egg for a delicious and complete breakfast. Add a hot drink and fresh fruit for a balanced meal.
Once you’ve finished your breakfast, you can keep your Nordic bread in the fridge for up to a week.
Find Victoria Maly and Jacquie Club on Instagram: @jacquie_club
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