Ingredients
2½ cups mixed nuts & seeds left whole. For example:
• pistachios
• almonds
• walnuts
• Sesame Seeds
• cashews
• whatever seeds and nuts you have around. Clean the
cupboard.
½ cup flax seed (or ground flaxseed meal)
3 eggs
¼ cup oil
½ tsp Salt
Instructions
• In a large bowl, mix everything together.
• Pour into a greased loaf pan.
• Bake at 325°F for 35-40 mins and then let the pan
cool for 10 minutes.
• Turn out the bread and let it finish cooling.
Notes
• It’s the eggs and flax seed that bind this together. Don’t
short this part.
• I ground half of the flax seed (¼ cup) to powder in a
clean coffee grinder, and left the rest (also ¼ cup) whole.
• I added millet and flaked coconut to the “2½ cups mixed
nuts & seeds.” I’m thinking I’ll keep trying to make the nuts the big portion
and the seeds the small portion.
• I used parchment paper instead of greasing the pan. As usual, it worked wonderfully.
• Apparently it’s not difficult to over-cook this. The
original recipe called for 45 minutes. Yeah, that’s too much. When it gets close, keep an eye on it. The only real cooking needed is for the eggs, and they don't actually require that much time.
• The original recipe also called for ⅓
tsp of salt. I used salted nuts, so I cut that back to ¼ tsp. Mistake. Don’t
short the salt.
• It’s better if you put butter on it. I sprinkled some kosher salt onto the butter: that really helped!
