This is the easiest most versatile nutty bread you’ll ever make. Sliced and toasted, I use it as a base under poached eggs, sautéed spinach and dukha. As a snack with avocado and fresh prawns and as the canapé starter at my paddock picnics. It’s so dammed healthy, gluten free, keto, dairy free and vegetarian you’d think it must taste terrible. But it so doesn’t.
This will make a small loaf but it’s heavy and filling so I find it plenty for a week of ‘toast’ meals.
Note: Nuts are expensive and this nut bread will not keep long out of the fridge before it goes mouldy. I pre-slice mine and store it in the fridge or freezer, warming pieces up and toasting as required
- 4 cups of various sized nuts and seeds
- 4 eggs
- 1/4 tsp salt
I heavily use whole raw almonds (about a cup) and an assortment of the following determined by whatever is in my pantry cupboard: Cashews, pistachios, brazil, hazelnuts, macadamia, pecan, walnut, pepita, sunflower seeds, chia seeds, flax seeds, sesame seeds.
How to make it.
Don’t chop anything! It’s best to use a good mix of big and little nuts and seeds so that all the gaps between the big nuts are filled with the little seeds.
Preheat the oven to 180 deg C. Grease a non-stick loaf tin.
In a bowl very thoroughly mi
x all the nuts and seeds with the eggs by hand with a wooden spoon. It should resemble a gluggy mess.
Pour the egg/nut mix into the greased loaf tin and smooth the top.
Bake in the moderate oven for 40 minutes.
Remove and lay the tin on its side while the bread cools slightly. Tip out the bread onto a cutting board when it’s cool enough to handle without gloves.
Slice thinly while it’s still warm. If it’s cold when you do this, you risk pulling all the big nuts out with the knife while you slice.
Store in an airtight container in the fridge or freezer. Pop slices in the toaster or on the grill as required.
Feel free to experiment with different nuts, spices or dried fruits but I usually just do this neutral version because it is neither sweet nor savoury and so can sit perfectly under garlic sautéed mushrooms or sweet ricotta and honey roasted rhubarb.
With love from,
Mrs Frost’s Kitchen xx