Nut Protein Bread

from Going Against the Grain by Melissa Diane Smith

1-1/2 cups raw almonds or hazelnuts or 2 cups raw pecans
7 eggs, separated
1 tsp sea salt
1 tsp dried basil leaves
? tsp each of dried garlic powder and parsley flakes or 2 tsp of caraway seeds (optional)

Preheat oven to 325 degrees Farenheit. Lightly grease a jelly roll baking pan. Grind nuts, half a cup at a time, in a food processor. Whip egg whites until soft (this works best with an electric mixer. If you don’t have one, beat vigorously with a whisk or blender; you’ll get an acceptable bread but it will slightly flatter). In a separate bowl, beat egg yolks, seasoning and ground nuts together. Beat egg yolk mixture into one quarter of the whipped egg whites. Then fold this mixture into the remaining whipped egg whites. Pour into the pan and spread it evenly. Bake 20 minutes or until brown. Allow to cool, then cut into bread-sized slices. Layer slices with parchment paper to prevent the bread from sticking together and store in a covered container. Refrigerate or freeze.

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