From A Tasty Love Story
I saw this post one afternoon and wondered, would this type of bread be any good? I am all for healthy foods, but no flour? Mostly nuts? I like my healthy food to taste like I’m not eating healthy food, and this did not sound like it to me. I was a bit of a skeptic. I decided to give it a try anyway, and boy am I glad I did. I adore this bread. I feel good about eating this bread. It’s like a little lunch time treat. Added bonus – it’s so quick and easy to make. Myla and I topped it with some apricot spread and it is just heavenly! I like the strong tart flavor of apricots along with the nutty heartiness of this bread, but I suspect your favorite fruit butter or spread would work lovely here, as well. Or perhaps some ricotta and honey, or a simple dash of cinnamon.
Yield: 1 loaf
Nut & seed bread a’ la Jonas
3 cups almonds, walnuts, pecans, hazelnuts etc. use two or more (I used walnuts, pecans, and almonds)
1 1/2 cup seeds sunflower, flaxseeds, pumpkinseeds etc. use two or more (I used these three)
5 eggs (you can substitute 2 of the eggs for 4 egg whites, for higher protein)
1/3 cup oil, whatever you prefer (I used olive oil)
A pinch of salt
1 Tbsp honey (optional)
Preheat oven to 325 °F. Grind seeds, and half of the nuts to flour-like structure. Chop the other half of the nuts a little less refined. In a bowl combine all of the ingredients and stir well together. Pour batter into a loaf pan lined with parchment paper. Bake in oven for 50 min-1 hr. Let it cool before removing from the pan.
-The bread keeps moist and delicious up to a week in the fridge. You can easily freeze it as well.