Caveman nut "bread"

prep time: approx 10 min, baking time: approx 50 minutes

I like the following bread recipe because it is easy and versatile. It also travels better than some bread because it doesn't turn into bread crumbs immediately if it gets smooshed. This is a grain-free, and therefore, naturally gluten free recipe. It also works for everyone that has jumped on the paleo bandwagon.

The following ingredients should be raw. However, if you can't easily find one of them in their raw form, or if it's significantly cheaper to buy one of them roasted and salted, don't worry! Just add a less salt. You can also replace an ingredient or two with other seeds or nuts. This recipe is quite forgiving. Note: While the conversions between cups and grams aren't exact, the proportions are right.

Ingredients:
1/2 C (100g) sunflower seeds (without the shell)
1/2 C (100g) pumpkin seeds
1/2 C (100g) almonds
1/2 C (100g) sesame seeds
1/2 C (100g) flax seeds
1/2 C (100g) walnuts
5 eggs
1/4 C + 1 tablespoon (80 cl) oil
2 teaspoons salt
optional: 1 cup of raisins or other dried fruits

Step 1: Preheat the oven to 350 (175C). While this is preheating, pour a tablespoon of oil into your bread pan and grease the sides well. Then line the bottom of the bread pan with parchment paper.

Step 2: Throw all the nuts and seeds (and optional dried fruits) in a bowl. Add the eggs and mix until combined  (no machine needed!). Add the salt and mix some more. Add the oil last, and give it one final stir. (Note: it is best to add the oil just before putting the bread into the oven. If you let it sit, it might separate a bit.)

Step 3: Bake for 50 minutes.

Step 4: Let your bread cool for at least 15 minutes. Then take it out of the pan, cut, and enjoy!