Another bread recipe … Paleo style

Someone stole my Easter … please, can I have it back! I’ve spent five wonderful and relaxing days on a small Danish island, Fanø. I have never been before but my partner is from that part of Denmark and he has spent many summers exploring the island, and I loved every relaxing minute of it. According to the people who live on the island “Time disappears on Fanø”, and I have to agree that is does … but like so many other things even time catches up with you and now I’m back in the real world.

Easter was, as hoped, lots of time to relax and enjoy the sun, and there was also time for some lovely meals … and probably too much food, to be completely honest, and the next couple of weeks will be spent detoxing from sugar and carbs. But it’s been worth it! And as the last post before the strict LCHF regime commences … a recipe for a delicious paleo ryebread which is perfectly suitable when eating low carb (if not every day). Obviously I will continue to post LCHF recipes and I haven’t forgotten the soup challenge.

The recipe is from the Danish paleo chef Thomas Rhode, and the chocorye recipe is inspired by this bread.


100 grams almonds
100 grams walnuts
100 grams sunflower seeds
100 grams flax seeds
100 grams pumpkin seeds
100 grams sesame seeds
5 eggs
50 ml (1/2 dl) olive oil
1-2 tsp sea salt

Preheat the oven to 160C/325F/Gas 3

Whisk the eggs and salt lightly together with a fork. Mix the seeds in a bowl and pour the eggs over. Stir and then add the olive oil. Pour mixture into a baking tray lined with baking papir, if you’re using a silicone tray there is no need to line it with baking paper.

Bake for 45-60 minutes in the middle of the oven.

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