| 10 | 80 | 299 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 20 |
| 1 1/2 cup | Walnuts (raw) |
| 1 1/2 cup whole | Almonds, raw |
| 1 1/2 cup | Pecans (raw) |
| 1/2 cup | Pumpkin seeds (pepitas) (raw) |
| 1/2 cup | Sunflower seeds (raw) |
| 1/2 cup | Chia seeds (raw) |
| 1/2 cup hulled | Hemp seeds, shelled (raw) |
| 5 large egg | Egg (raw) |
| 1/4 cup | Extra virgin olive oil |
| 1 tsp | Himalayan sea salt |
1. Preheat oven to 320 degrees. Oil a 9 x 5-inch loaf pan.
2. Pour nuts and seeds into a blender and pulse a few times to desired consistency.
3. Beat eggs in a large bowl with olive oil and salt.
4. Stir in nut and seed mixture; blend well.
5. Pour and spread into loaf pan, and bake for one hour, until a toothpick comes out clean.
6. Note: When done, you may see oil bubbling around the edges. This will go away as it cools.
7. Cool completely, loosen around edges with a knife, and turn out onto a bread plate.
8. Cut thin slices with a serrated knife. Enjoy plain or spread with a topping: mashed avocado, hummus, honey,cheese, fish, cottage cheese, etc.
| Meat Alternative | 1.4 |
