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Stone Age Bread

Stone Age Bread Crackers

Crispy crackers made entirely of nuts and seeds.
Course Side Dish
Cuisine Danish
Keyword Stone Age Bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 day


  • 1/4 cup whole roasted almonds 35 grams
  • 1/4 cup roasted pecans, coarsely chopped 30 grams
  • 1/4 cup pumpkin seeds. roasted 35 grams
  • 1/4 cup roasted sunflower seeds 35 grams
  • 1 tablespoon toasted sesame seeds 6 grams
  • 1 tablespoon chia seeds
  • 1/4 cup flax seeds. black or golden 45 grams
  • 1/4 cup rolled oats or whole grain cereal 20 grams
  • 2 tablespoons dried cranberries. can use more or less
  • 1 teaspoon salt
  • 11/2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • 2 large eggs


  • Preheat the oven to 350 F. Grease a 3x6 inch loaf pan and line with parchment. Grease parchment. If you don’t have parchment you can use foil.
  • In a mixing bowl, combine all of the dry ingredients, from almonds to salt. Stir until evenly blended.
  • In a small cup, melt the coconut oil (I just use the microwave and start with 15 seconds). Stir in the maple syrup, then pour mixture over seeds, stirring to coat. Add the eggs and stir well. Let the mixture stand for about 10 minutes so that the seeds will absorb some of the liquid.
  • Pour into the prepared loaf pan and press down flat. Bake for 1 hour, or until set and golden. Let cool in pan for about an hour, then carefully remove from pan and let it finish cooling for at least another hour. Chill the loaf until it is very cold.
  • When loaf is cold and stiff, use a serrated knife to cut it into very thin slices. Lay slices on a baking sheet and bake at 250 degrees F. for about 30 minutes or until the edges crisp. Let the crackers cool and crisp completely.
  • Alternatively, you can skip the second bake and just cut into thicker slices, toast as you would bread and serve with a topping.