Ingredients:
1/2 cup raw almonds
1/2 cup raw hazelnuts
3/4 cup raw pecans
7 eggs, separated
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
Directions:
Preheat oven to 325 degrees F.
Grind nuts in a cuisinart or food processor one third at a time.
In a medium bowl, mix together nuts, egg yolks, sea salt, garlic powder, and parsley flakes.
In a separate bowl, beat egg whites with an electric mixer until stiff.
Using electric mixer, beat 1/4 of the beaten egg whites into the nut mixture.
Fold the remaining egg whites into the nut mixture.
Pour the mixture into a lightly greased jelly roll baking pan and gently spread it evenly over the pan.
Bake 20 minutes or until lightly browned.
After it cools, cut into bread-size slices.
Refrigerate or freeze leftover slices using waxed paper in between slices to prevent sticking.
Servings: 6-8
Time preparation: 10 min.
Time total: 35 min.