This delicious, power packed loaf is completely grain free. It toasts beautifully and tastes great with any number of dips or spreads slathered on to it.
It is adapted from Mark Hyman's recipe book called "Food: What the Heck Should I Cook?" It comes together very quickly and I would think could be adapted easily. My next bake it may be with sun-dried olives and tomatoes, and olive oil instead of avocado oil. I didn't have sesame seeds, so I just subbed in more pumpkin and sunflower seeds. We were thinking more hazelnuts would have been nice in there as well. I don't think we need to be too fussy about having all the nuts listed below, sub in more of one and none of another in order to get the required amount in the end. Find your nuts here and your seeds here.
1/3 cup plus 1 tablespoon avocado or olive oil
2/3 cup almonds
2/3 cup hazelnuts
2/3 cup walnuts
1/3 cup pistachio
2/3 cup sunflower seeds
2/3 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup hemp seeds
1/2 cup whole flaxseeds
6 large pasture raised eggs
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons salt
Preheat the oven to 350°F. Use one tablespoon of avocado oil to grease an 8 1/2" x 4 1/2" loaf pan.
In a food processor, combine the nuts and pumpkin seeds - pulse until it reaches a chunky consistency. - I like to see the nuts in there.
In a bowl, mix the remainder of the seeds, and then add the other mixture to this one and combine.
In a separate bowl, beat the oil, eggs, vinegar and salt together well. Add the nut and seed mixture to this.
Pour the batter in the loaf pan. Bake for 50 – 60 minutes until a knife inserted in the middle comes out clean. Cool fully before slicing.