Malzemeler
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1 ½ cups walnuts (96g)
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½ cup almonds (50g)
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4 eggs
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½ cup sun-dried tomatoes (32g)
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2 tablespoons flaxseeds (24g)
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1 teaspoon salt
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1 tablespoon grape vinegar
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1 ½ teaspoons baking soda
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2 teaspoons dry yeast
Tarifler
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Grind 1 cup of walnuts and the almonds into flour using a food processor.
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Roughly chop the remaining ½ cup of walnuts into small pieces (each walnut into 4 pieces).
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Slice the sun-dried tomatoes lengthwise into about 6 pieces each.
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In a large bowl, beat the eggs with the salt until frothy.
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Add the remaining ingredients to the beaten eggs and mix until fully combined.
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Pour the mixture into a loaf tin lined with parchment paper and lightly stir again to ensure even distribution.
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Bake in a preheated oven at 160°C (320°F) for 50 minutes to 1 hour.
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Let cool for 10 minutes before serving.
