This is a low carb loaf in the pumpernickel style with nuts and seeds. It’s filling and great toasted. Good as an open faced sandwich with a wide range of toppings.
Make ahead for easy lunches and breakfasts. Freezes well.
We used a 10cm wide x 22cm long X 5.5cm deep (inside measurement) silicone loaf pan.
- 100g walnuts
- 100g pecan nuts
- 200g almonds, raw
- 100g sunflower seeds
- 100g pumpkin seeds
- 3 whole eggs
- 4 egg whites
- 4 tablespoons (80ml) olive oil
- 2 teaspoons (12g) salt
Preheat oven to 170C/325F/gas mark 3.
Grease and line the loaf pan unless you are using a silicone one.
Chop half the nuts for some texture and set aside.
In a food processor, grind the remaining nuts and all of the seeds until a flour like consistency.
Lightly beat the eggs and egg whites, then add the olive oil and the salt.
Combine all the ingredients in a bowl and mix really well.
Pour the mixture into the prepared pan and place in the oven.
Check with a skewer after 45 minutes to see if it is cooked, it may take up to an hour (skewer will come out clean).
It is really important to leave the loaf in the pan until it has cooled or it will crumble.
Slice into 16 and keep in a sealed container in the refrigerator or freeze.