Almond & Brazil Nut Bread

SERVING SUGGESTIONS AND TIPS
The cooking time will vary, give or take 15 minutes, depending on the oven. If cooking in a toaster oven, consider reducing heat to 300 degrees F, and/or cooking time to 45 minutes.

Slices of nut bread are good "toasted" at 300 degrees for about 10 minutes.

The bread will rise during cooking but will fall and become dense upon cooling. This is normal.

The bread consistency will resemble a dense, crumbly pound cake or soft shortbread.

To make crispy nuts, soak in water overnight up to 24 hours using 1 tbsp of salt for every two cups of nuts and water to cover nuts about an inch. Dry in dehydrator at 125 degrees for 12 to 24 hours.

The ghee or lard may be replaced with coconut oil and the total fat may be adjusted to up to 1/2 a cup per loaf.

Ingredients

1 1/2 cups blanched crispy almonds
1 1/2 cup crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 tbsp lard, slightly melted
1 tsp natural sea salt

Preparation Instructions

Ingredients
1 1/2 cups blanched crispy almonds
1 1/2 cup crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 tbsp lard, slightly melted
1 tsp natural sea salt

Preparation Instructions

1.Preheat oven to 325 degrees, F. Line loaf pan with wax paper cut to fit into the bottom of loaf pan. Grease paper and sides of loaf pan with lard or melted ghee.

2.Pulse/blend almonds and brazil nuts in food processor until it turns into a thick nut butter. Remove 1/2 cup of nut paste and set aside.

3.Add eggs, ghee, lard, and salt. Blend until well mixed.

4.Add back the nut paste that was set aside little by little until the mixture resembles very thick cake batter, blending with each addition. Refrigerate any leftover nut paste to use in a future batch of nut bread.

5.Pour batter into prepared loaf pan. Smooth out the top of batter with a wooden spoon or flexible spatula.

6.Bake in preheated oven for approximately an hour, or until a knife or metal skewer comes out clean. Cool for 5 to 10 minutes in pan, then run a knife around the edge of the bread and remove from pan. Cool completely before slicing.