Estimated reading time: 3 minutes

Of course I don't just overwrite a recipe indiscriminately. Sometimes I find a recipe that I think I should try. That was also the case when I read the Pioppi cookbook by Nora French. I will never make this whole lifestyle my own, I'm just a bit too Burgundian for that, but I like making some adjustments here and there. This is a super easy recipe and the Pioppi seeds and Nut bread can also be kept for a while which is very easy of course! low-carb baking nut bread with almond flour

Pioppi seeds and nut bread — Delicious with a layer of butter!

Pioppi seeds are small, nutritious seeds that come from the Italian village of Pioppi, known for its healthy Mediterranean lifestyle. Often compared to chia or flax seeds, these kernels are packed with essential nutrients. The residents of Pioppi are known for their long life expectancy, which is partly attributed to their diet, rich in fresh vegetables, fruits, nuts, seeds and olive oil. Pioppi seeds are often added to salads, smoothies and yogurt.

Tips for the Pioppi kernels and nut bread :

The tips Nora gives us is that this pioppie seeds and nut bread can be stored in the fridge for up to 4 days after baking. You can then store it in slices in the freezer for up to two months.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Pioppi seeds and nut bread

Of course I don't just overwrite a recipe indiscriminately. Sometimes I find a recipe that I think I should try.

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Hallway: cookies

Kitchen: fusion

Keyword: notes

Preparation time: 10

Preparation time: 50

Total time: 1

Servings: portions

Author: Francine

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You need:

oven

baking paper

Ingredients:

5 eggs
2 tl salt - Nora uses 1 but I think that's a bit too little
3 el olive oil
100 gr linseed
1 zak nuts/cranberry mix 250 gr - Nora didn't use dried fruit
150 gr sunflower seeds
150 gr kernels/seed mix

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

We start by preheating the oven to 160 degrees. Then take your cake tin with it, I always use a silicone mold because you take it out very easily at the end. Place a sheet of baking paper in it and fold the overlapping parts over the edges.
Take a large bowl and crack the 5 eggs into it. Beat the eggs completely, then add the salt and oil. Stir well and then add the rest of the ingredients. With a large spoon you mix it into a nice nut-seed mix.
Pour into the baking tray lined with baking paper and place in the oven for 50 minutes. When the bread is baked, remove it from the mold and let it cool on a wire rack.

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