Total Time
35mins
Prep 10 mins
Cook 25 mins

This bread is different and delicious! It's very satisfying, and fabulous toasted or with a little sun-dried tomato pesto or roasted red pepper pesto.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F.
  2. Grind nuts in a cuisinart or food processor one third at a time.
  3. In a medium bowl, mix together nuts, egg yolks, sea salt, garlic powder, and parsley flakes.
  4. In a separate bowl, beat egg whites with an electric mixer until stiff.
  5. Using electric mixer, beat 1/4 of the beaten egg whites into the nut mixture.
  6. Fold the remaining egg whites into the nut mixture.
  7. Pour the mixture into a lightly greased jelly roll baking pan and gently spread it evenly over the pan.
  8. Bake 20 minutes or until lightly browned.
  9. After it cools, cut into bread-size slices.
  10. Refrigerate or freeze leftover slices using waxed paper in between slices to prevent sticking.
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