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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This bread is different and delicious! It's very satisfying, and fabulous toasted or with a little sun-dried tomato pesto or roasted red pepper pesto. Ingredients:
1/2 cup raw almonds |
1/2 cup raw hazelnuts |
3/4 cup raw pecans |
7 eggs, separated |
1 teaspoon sea salt |
1/2 teaspoon garlic powder |
1/2 teaspoon parsley flakes |
Directions:
1. Preheat oven to 325 degrees F.
2. Grind nuts in a cuisinart or food processor one third at a time.
3. In a medium bowl, mix together nuts, egg yolks, sea salt, garlic powder, and parsley flakes.
4. In a separate bowl, beat egg whites with an electric mixer until stiff.
5. Using electric mixer, beat 1/4 of the beaten egg whites into the nut mixture.
6. Fold the remaining egg whites into the nut mixture.
7. Pour the mixture into a lightly greased jelly roll baking pan and gently spread it evenly over the pan.
8. Bake 20 minutes or until lightly browned.
9. After it cools, cut into bread-size slices.
10. Refrigerate or freeze leftover slices using waxed paper in between slices to prevent sticking.
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