Makes 16 slices / A protein-rich, grain-free bread that can be eaten as is, used to make sandwiches, or enjoyed with dips, spreads, or nut butters.
1-1/2 cups raw almonds or hazelnuts, or 2 cups raw pecans 7 eggs, separated
1 teaspoon unrefined sea salt
1 teaspoon dried basil leaves (optional)
1/2 teaspoon each garlic powder and parsley flakes, or 2 teaspoons caraway seeds (optional)
1.Preheat oven to 325°. Lightly grease an 11″ x 18″ baking sheet with a 1-inch edge (jelly roll pan). Grind nuts, 1/2 cup at a time, in a food processor until fine. Using an electric mixer, beat egg whites until stiff. In a separate bowl, beat together ground nuts, egg yolks, and seasonings.
2.Stir 1/4 of the beaten egg whites into the egg yolk mixture until well blended. Fold remaining egg whites into egg yolk mixture. Pour into pan and spread. Bake 20 minutes or until brown. Allow to cool, then cut into bread-sized pieces. To store, place in an airtight container and layer with parchment paper to prevent bread slices from sticking together. Cover and refrigerate or freeze.
Nutrition Facts Per Serving: Calories: 112 calories % fat calories: 71 Fat: 9g Saturated Fat: 1g Cholesterol: 93mg Carbohydrate: 3g Protein: 5g Recipe reprinted with permission from Going Against the Grain by Melissa Diane Smith (Contemporary Books, 2002).