Flourless Bread (with Tomatoes and Walnuts)



  • 96g walnuts
  • 50g almonds
  • 4 eggs
  • 32g sun-dried tomatoes
  • 24g flax seeds
  • 1 teaspoon salt
  • 1 tablespoon grape vinegar
  • 1 ½ teaspoon baking soda
  • 2 teaspoons dry yeast (powder)
  1. Put 64g of walnuts and almonds into the food processor and process until you have flour consistency
  2. Cut the rest of the walnuts into small pieces with a knife (we split the half walnut into four equal pieces)
  3. Cut the dried tomatoes lengthwise with a knife into 6 pieces.
  4. Put the eggs and salt into a deep bowl and whisk thoroughly until foam consistency
  5. Add all remaining ingredients to the whisked eggs and mix to incorporate
  6. Pour the whole mixture in a thin long cake mold covered with a grease-proof paper and mix a bit to incorporate once again.
  7. Bake for 50 to 60 minutes in an oven preheated up to 160°C.
  8. Leave to cool for 10 minutes after taking out of the oven

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