1 cup plain flour
2 cups mixed nuts,raisins etc (almonds, pistachio nuts, pumpkins seeds, green & black raisins)
2 large eggs
2/3 cup light brown sugar, fine grain
1/4 cup extra-virgin olive oil
Preheat oven to 150C. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.
Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar.
Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips.
Make sure everything is nice and compact, level on top, with no air bubbles. (I sprinkled some left over oatmeal flour on top).
Bake for 45-50 minutes – or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult.
Remove loaf from the oven, and turn the oven up to 220C.
Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices.
Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.
Makes 1 1/2 – 2 dozen.
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