YOUR HEALTHY PLATE: Nut & Seed Bread Not For the Birds

1 cup raw almonds*
1 cup raw walnuts
1 cup whole flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
5 eggs
1 ½ tsp. salt

  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment paper.
  3. Chop all the nuts and seeds into comfortably bite-sized bits. Not like a meal (e.g., almond meal) or a butter (e.g., peanut butter), but small pieces. Mix all ingredients thoroughly in a large bowl, empty into the loaf pan, and level the top.
  4. Bake at 325F for 60 minutes. The finished loaf should sound hollow when tapped. Remove from oven and allow to cool.
  5. Slice very THIN slices, and slather with your choice of nut butters, preserves, avocado, smoked salmon, sliced turkey, butter, cheddar, or whatever your heart desires.

*To customize, keep a ratio of 2 cups of nuts to 4-5 cups of seeds.

Thank you to ehow for posting this interesting recipe from Danish chef and blogger Kirstin Uhrenholdt and the staff at Kong Hans restaurant in Copenhagen!


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